NANCY'S MASON JAR MAYO VARIATION
1 egg
3/8 teaspoon salt
1/2 teaspoon dry mustard
2 teaspoons white vinegar
1 teaspoon lemon juice
4 drops Tabasco sauce
1-1 1/2 teaspoons granular Splenda or equivalent liquid Splenda
Pinch paprika, optional
1/2 cup oil
Break the egg into a pint wide-mouth mason jar. Add everything but the oil. Pour the oil on top, but don't stir. Immerse a stick blender to the bottom of the jar. Hold on the bottom and blend 5-6 seconds until the bottom starts to look creamy and whitish. Move the blender up and down slowly until emulsified.
Makes about 3/4 cup
Do not freeze
Per Batch: 1047 Calories; 114g Fat; 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per Tablespoon: 87 Calories; 10g Fat; 1g Protein; trace Carbohydrate; trace Dietary Fiber; .5g Net Carbs
This is a variation of Dottie's Mason Jar Mayo. The lemon flavor isn't as sharp as in Dottie's. I think it could use a little more tang, so next time I will cut back on the Splenda to just 1 teaspoon. I also added the paprika because it seemed to need a little more flavor. Of course you could add any seasonings and herbs that you'd like. This isn't as thick as commercial mayonnaise, but would be the perfect consistency for a salad dressing. I used it in some chicken salad and it had a light, fresh taste that you don't get with store bought mayonnaise. If you've been afraid to try making homemade mayonnaise, give this a try. It's very easy.