Fat (lite) Mayo
Mock Miracle Whip®
Ingredients (as always, as organic as possible)
Cup of Flax Oil (or Udu's DHA Blend)
1 Cup THICK coconut milk or Coconut Oil
2 -3 egg yolks (I use 3)
1 Teaspoon Dry Mustard
2 Tablespoons Arrow
Root Powder (not if using Coconut Oil)
½ Cup Water
4 Tablespoons Organic Zero or
(or 6 -7 scoops
¼ Cup + 2 Tablespoons Unpasteurized Apple Cider Vinegar
1 Tablespoon + ½ teaspoon
Celtic Sea Salt
2 ½ Tablespoons fresh
squeezed lemon juice
Pinch of white pepper
If you prefer regular mayo to
the tangy Miracle Whip® taste, simply cut the vinegar in half, the
lemon juice in half and no Organic Zero.
To get "thick" coconut milk
you'll have to make your own, though canned coconut milk will work
in this recipe. The reason we say "thick" is to get more of the
healthful fats from the coconut. We get our coconut milk powder from
Wilderness Family Naturals online. You'll need one full cup of
coconut milk powder (pressed down in the cup) and add just one half
cup water. I use the
Hamilton Beach Turbo Twister to blend this into a nice cream.
If you want to use
coconut oil instead, (the reason might be for a day in
which you want to deplete your carbs), you do not need to use any
arrow root powder. The oil will solidify in the fridge and make it
stiff enough. The caloric load will be higher, but there will be
virtually no carbs, and keep in mind the oils are very good for you and are
anti-inflammatory (if you have a high quality, cold pressed coconut
oil). We always recommend Wilderness Family Naturals for coconut
products. You'll have to Google them because if we link to their
site, the FDA will fine them (go figger). Additionally, you do NOT
need to heat the coconut oil, water, etc. Just warm it enough to
liquefy the coconut oil, mix well to dissolve the salt and
erythritol. Then add this concoction slowly to the thick yellow oil
and egg mixture, beating well all the while. Because of the coconut
oil, this will solidify in the fridge.
One Note on Erythritol:
it does not blend easily, so when you get it home, the first thing
you should do is put it into a blender and grind it into a powder.
This will help it blend into your sauces.
If you have not powdered your erythritol, in a blender combine the lemon
juice, salt, Organic Zero/Erythritol, vinegar, water, dry mustard, and pepper,
and blend till the salt and Organic Zero/Erythritol dissolve. The
reason this is done is that
erythritol does not dissolve well in
liquid. One solution to this is right after you purchase your
erythritol, put it in a blender and turn it to powdered sugar. This
works well, and if done, you can combine all of the above with the
arrow root powder and just start warming it up right away.
In a mixing bowl, with the mixer
on high, add the egg yolks. Then add the cup of Flax Oil just a few
drops at a time (or a very thin drizzle) at first to make sure you're getting enough air into
the mixture. Add the oil very, very slowly. You could also use the
Turbo Twister with the whisk part to do this.
You should note that you can use
regular Flax Oil, or
Udo's DHA Blend, but we've found a new Flax from Spectrum that
has DHA added. This is the one we used for this recipe.
Continue adding all the oil till
finished, then place in the fridge while you do this next part.
If you've not powdered your
erythritol (or Organic Zero), in a medium saucepan, add the
mixture in the blender and the coconut milk.
If you have powdered your
erythritol, just mix all the other ingredients MINUS the lemon juice
in a medium saucepan and turn the heat up to
medium high while whisking in three tablespoons of arrow root powder.
Heat while stirring constantly. When the mixture is very thick,
take the egg/oil mixture out of the fridge and put it under the
mixer once again. Turn the mixer up high and slowly blend in
the thick cream from the saucepan.
Again, if you are using coconut oil
instead of coconut milk, mix everything into a sauce pan
and warm it up just enough to melt the coconut oil then fold it
slowly into the mixture in the blender, blending well and then
quickly refrigerate. It will solidify.
There you have it. The only oils
in this recipe are the good ones, and no honey or sugar because
we've replaced that with Organic Zero.
There are only 71 calories per
ounce, or 35.6 calories per tablespoon (if using coconut oil, a bit
higher). Since we don't count the
calories of flax oil (it is not burned like regular fats, but is
used by the body in other ways) and coconut oil too is burned
differently by the body, this recipe is:
Healthy, Guilt Free Mayo.
The ingredients in this recipe, the apple cider vinegar and
coconut oils will help keep your blood sugar from spiking and
insulin from rising too quickly.