|
|
|
Also replaces Sour Cream quite well. Just thought i'd mention.
|
Originally Posted by dg806
I use regular mayo. You need some fat in your diet.
|
|
Originally Posted by grant
Although it's only 10 calories per serving, it contains High Fructose Corn Syrup or at least something very similar to that, opinions?? Would you use in moderation?
|
|
Originally Posted by Jodi
1 Egg
1 tsp Red wine vinegar 2 tsp Fresh lemon juice 1 tsp Dijon mustard 1/8 tsp (or less) salt 1/4 c Olive oil 1/2 c Flax Oil 1/4 c Safflower oil (may need more or less) Combine first 6 ingredients in a blender or food processor, whirl. With machine running, add Flax Oil 1 Tablespoon at a time, then add the Safflower Oil 1 Tablespoon at at time, til thick and creamy. Try not to go too fast adding it and it won't be as thick as regular mayo until its refridgerated. Scoop out and put in fridge. I like to add seasons to mine to make herbed mayo like 1/2 tsp. basil, dill, chipolte, tarragon etc. No I never figured out the breakdown |
|
Originally Posted by Phoenix87
I have a dumb question.... If Mayo is made from whole eggs and egg whites how come there is no protein listed???? Lately I've become a fanatic about reading labels in the grocery store. I swear it takes me twice as long to shop now.....
|
|
Originally Posted by Phoenix87
I have a dumb question.... If Mayo is made from whole eggs and egg whites how come there is no protein listed???? Lately I've become a fanatic about reading labels in the grocery store. I swear it takes me twice as long to shop now.....
|