Homemade Mayonnaise

Homemade Mayonnaise Low-Sodium, Dairy-Free, Gluten-Free, Vegetarian High-oleic safflower or sunflower oil makes a smooth, neutral base for mayonnaise that allows the added flavors of fresh herbs to shine through. Makes approximately 3/4 cup 2 to 3 tablespoons pasteurized egg whites 2 to 3 teaspoons freshly squeezed lemon or lime juice 1/4 to 1/2 teaspoons dry mustard powder 1 to 2 teaspoons honey 1/4 to 1/2 teaspoons sea salt 1 clove garlic (optional) 1/2 to 1 teaspoon fresh seasonal herbs such as basil, oregano, thyme, marjoram, rosemary, and sage, finely minced (optional) 8 tablespoons high-oleic sunflower or safflower oil, divided Put the egg, lemon juice, mustard powder, honey, salt, garlic, herbs and 2 tablespoons of the oil in a blender and blend on low to completely puree. Removing the top from the blender, very slowly drizzle in the remaining 6 tablespoons of oil, gradually turning the blender onto a higher speed. The mayonnaise will be thickened slightly but not as thick as commercial mayonnaise. Cover and refrigerate. Use within two weeks. Nutrition Info Per 1 TB serving (15g-wt.): 90 calories (80 from fat), 9g total fat, 0.5g saturated fat, 0g protein, 1g total carbohydrate (0g dietary fiber, 1g sugar), 0mg cholesterol, 100mg sodium

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