If you love mayo, then you can always try cooking a home-made version - it's quite easy, and it also tastes way better!
The main issue is that mayo is high in calories, but you should eat it quickly before it goes off.
Here's how you can cook a low-cal version of mayo easily.
Prepare Your Ingredients
Make sure all your ingredients are at room temperature. This helps with the blending process.
You can also warm the egg slightly by placing it in warm water for a few minutes.
Start with the Egg
Crack the large egg into a clean, dry mixing bowl. If you want to add extra flavor, mix in a tablespoon of Dijon mustard at this stage.
Add Lemon Juice or Vinegar
Pour in two tablespoons of lemon juice or white vinegar. These ingredients not only add flavor but also help with the mayo's texture.
Mix them well with the egg (and mustard, if using).
Blend It Up
Use a hand blender or immersion blender to combine the ingredients. Make sure everything is thoroughly mixed.
Add the Oil Slowly
This is the crucial step for achieving the right consistency. While still blending, start adding the oil very slowly.
Initially, add just a few drops at a time. Keep blending continuously and adding oil gradually.
This slow addition allows the oil to emulsify with the other ingredients and thicken the mixture.
Watch the Magic Happen
As you continue blending and adding the oil, you'll notice the mixture thickening and turning into creamy mayo.
This transformation is like magic! Be patient, as this may take a few minutes.
Season to Taste
Once you've reached the desired consistency, season your mayo with a pinch of salt and a bit of pepper to taste.
You can also add more lemon juice or vinegar if you prefer a tangier mayo.
Store It
Transfer your homemade low-calorie mayo to a clean jar or airtight container.
Seal it properly and store it in the refrigerator. Homemade mayo can last up to a week when refrigerated.
