Does anyone know if Real Maynaise has carbs or sugars??? if so how many??........whats the best mayo to buy??

We have a secret weapon in the Low Carb Tools at the top of this page. It's called the Carb Counter. If you go there and type in mayonnaise, you'll find everything you want to know.

Most mayonnaise does contain a bit of sugar, and eggs do contain carbs. The best way to find out is to check the labels. If it says 0 carbs and contains sugar, count it as 1 gram per tablespoon.

Hellman's is a good brand. Avoid Miracle Whip. You may also want to check out natural food stores. The best of course is making it yourself with good oil and fresh eggs. You always know what's in it then.

Karen

Thanks for the tips .I found them helpful

Try making your own , its so much more yummy and you know exactly what is in it and its very easy to make

How do u make your own mayo?? could u give me the recipe?? thanks

Lorena

Lorena, there are some great recipe for mayo in the Low Carb Kitchen, try a search (icon at the top right of the page) for "Mayonnaise" and select "Low Carb Kitchen"

Nat

Thanx Nat

Dear Sweetlaren,

here's the lowdown on mayo. and its

you must have a bowl and a hand whisk or beater and lots of elbow grease but its worth it I promise.

1 egg yolk
1/2 tsp salt
1/2 tsp mustard powder
2 tsp fresh lemon juice
1 tbsp wine vinegar
1 cup mild tasting oil eg: sunflower

beat up the yolk with the dry ingredients
add half the lemon juice/vinegar mixture to the yolk mixture and beat till incorporated

NOTE:

you are now going to make an emulsion not a solution . The chemistry is very interesting . The Lecithin in the yolk acts as a liaison between the oil and the lemon juice . Remember that you have a large amount of oil that you want to mix with a small amount of lemon jiuce thorougly and this is the ONLY way to do it . If you throw the whole lot in a blender you will end up with a mess so here goes

you add the oil to the yolk lemon mixture initially a few drops at a time and after each addition you whisk to incorporate the oil . You continue doing this by adding not more than a teaspoon of oil at a time and whisk after each addition thorougly . you will note that the mixture begins to get thick and come together as you add more and more oil . Once you have added 1/2 cup of oil you can add it in bigger amounts whisking each time till it is entirely incorporated into the emulsion . When it is all added , you will have a luxuriously thick goo to which you add the desired amount of sweetner to taste , I add up to 3 tblsp aspartame . you can at this stage add 2 finely chopped garlic cloves to make aoili .

I must tell you that if you add the oil too quickly , the whole thing will split after a day or two so patience is a virtue

hope you like it

Sorry I omitted to say that after you have added half the oil , then add the rest of the lemon /vinegar and just continue

Thanx Rob ill be sure to try the recipe....how would it taste if I didnt add any sweetner in it
Lorena

Hi sweetloren

mayo has a mild sweet acidic taste . I my opinion you need it to be somewhat sweet but afterall that is down to personal taste

I have found eating real mayo to be one of the nicest little indulgences on the WOL. I could never go back to the low fat stuff. ICK. xxx Doods