Mayonnaise (sugar free) Recipe
Just be careful not to overwork the mayonnaise in the blender.
Servings: 2 1/4 cups (18 oz / 500 ml)
- In a blender, whiz the mustard, salt, pepper and egg yolk until just blended.
- Pulse in 4 tablespoons of the oil, a bit at a time. Then add the remainder of the oil in a steady stream while whizzing. Stop when all the oil is in and the sauce is thick and creamy.
- Then blend in the lemon juice and vinegar, and pour the mayonnaise into a bowl or container.
- Store in refrigerator covered for up to 3 days.
If you want, you can also make this in the bowl with a whisk following the same directions.