First Do No Harm

Good Fat (lite) Mayo
Mock Miracle Whip®

Ingredients (as always, as organic as possible)

½ 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 NOW Erythritol (or 6 -7 scoops
Better Stevia
)
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

Zero (Organic) - 8/12Oz Organic Zero: GR

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.

 

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