After scouring the net for a sugar free mayonnaise recipe with cooked eggs, I found something similar to the one I am posting. And I was surprised how YUMMM it turned out! Even better than store bought!! Shocking, I KNOW! 😀
The trick to cooking the egg is adding the vinegar- the high acid content makes the cooking temp higher for the eggs, so you don’t actually have scrambled eggs! 🙂 Click here for more on the Hypoglycemia Diet.
In small pot whisk well:
2 egg yolks
1 Tbsp white Vinegar
1 Tbsp Apple cider vinegar
2 Tbsp water
1 tsp Xylitol
1/4 tsp Splenda
1 tsp dry mustard
1/2 tsp Sea salt
pinch of pepper
Slowly cook on lowest setting on stove, stirring well the entire time. Once starts to steam, turn off heat and whisk very well. At this point, the egg should be having almost the consistency of wet scrambled eggs, not to worry, this is normal! Just whisk or mix with mixer very well and the lumps disappear and it becomes a nice smooth texture 🙂 Let stand for 5 minutes, and pour into blender. Blend well, then SLOWLY drizzle in while blending:
1/2 cup Vegetable oil and 1/2 cup Canola oil
You may need to scrape down sides of blender half way through 🙂
DO NOT DOUBLE THIS RECIPE!!!!
I tried doubling it, and had to throw the whole works in the garbage, it was a runny yucky mess.
Tip: I will be adding recipes using this mayo! Homemade Ranch Dressing and homemade Coleslaw recipes coming up! stay tuned 🙂
Tip: You can use just vegetable oil, and you can use just white vinegar or lemon juice (haven’t tried it though) instead of the apple cider vinegar, I just like the flavor when it’s mixed up a bit 🙂
Let me know what variations YOU use for your homemade Mayonnaise! 🙂
This recipe shared over at Little House Living Old Fashioned Recipe Exchange! Check it out and join in the fun!! 😀