Quick and Easy Cholesterol-free Mayo
Now I don't usually get all worried about cholesterol but I thought it would be nice to add a versatile recipe for folks that do care. What makes this recipe great is that it's very fast, simple, open to augmentation and it doesn't use raw eggs so it's as safe as it gets and will last a little longer than average homemade mayo.
Quick and Easy Cholesterol-free Mayo
Ingredients: yield 1cup
2 medium hard boiled egg whites
1/4 cup white balsamic vinegar (or white wine vinegar)
1 tablespoon of chopped raw yellow or white onion
Juice and zest of half a large lemon
1 teaspoon of brown mustard
1 small clove of garlic, grated
Sea salt and black pepper to taste
1/2-1 cup Extra Virgin Olive Oil
Preparation
Place all of the ingredients except for the oil in a food processor, IsaBlender or similar blender.
Puree until fine and well mixed.
Starting with 1/2 a cup of olive oil, add as much olive oil as you like until the desired thickness is achieved. If you want a thinner mayo add less oil, thicker add more.
Serve as is or add your own personal flair to spice things up.
Store covered for up to 1 week in the refrigerator.
Flair options
Indian: add curry powder, garam marsala, Indian black salt, turmeric and honey
Mediterranean: add freshly chopped herbs like oregano and rosemary, add tomato powder for extra depth in flavor
Green Goddess: avocado and herbs add brightness and creaminess
Mexican: replace lemon with line and add toasted cumin powder and chipotle chili paste
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