2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
3/4 cup olive oil
Whisk together 2 egg yolks, 1 teaspoon Dijon mustard and 1 tablespoon lemon juice for 30 seconds, or until light and creamy. Add 3/4 cup olive oil, about a tsp. at a time, whisking continuously. You can add the oil more quickly as the mayonnaise thickens. Season, to taste, with salt and white pepper.
Alternatively, place the egg yolks, mustard and lemon juice in a food processor and mix for 10 seconds. With the motor running, add the oil in a slow, thin stream. Season to taste. Makes about 1 cup.
0 g. Carbohydrates
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