I decided I couldn’t live without mayo anymore. All the shop ones have sugar in – not allowed on Anti-Candida diet! But homemade with xylitol ment un-cooked egg…! So have had to experiment with cooking and xylitol – I really like the results – and tested on sister-in-law who can eat the real stuff and she really enjoyed too. Adapt to your taste – I like my mayo tangy-ier and sweeter than the shop stuff usually is here in the UK. Also with eggs being different sizes you may need a little more of this or that.
Cooked mayo with xylitol
one whole egg and one yolk
5 tbsp cider vinegar (75ml)
5 tsp xylitol
1 level tsp salt
2 tsp mustard powder
1/2 tsp paprika (optional)
oil of your choice.
Whisk this little lot together with a about 1/2 cup oil. Put over a medium heat, and whisk almost continually. I say medium or you will be here all day. I whisk ’til it’s just starting to make tiny boiling bubbles. Cool pot in sink or bowl of cold water whisking to help it cool quicker and keep it smooth. Add oil ’til the mayo tastes right and is thickish – it will thicken completely only when cooled in the fridge. (If you start to get scrambled egg effect, just use a stick blender and whizz very thoroughly – have done this so i know!)
I love mine with home-made spicy falafel and salad. Also made a tuna, lettuce and chick-pea salad with this mayo – my son ate his all up!
To make this without cooking just blend all the ingredients together adding oil a little at a time. You can use an ordinary hand beater or just about any form of wizzing aparatus. As i am no longer pregnant this is what i nomally do. I also usually just use 2 whole eggs. If you use quite a lot of oil so as to get it nice and thick it tends to taste about right I think. Keeps in the fridge for ages, but to be on the safe side you should probably use it up fairly quickly.