Originally Posted by bluegingham
Has anyone attempted to make IP-acceptable mayo?
Since the ingredients are:
1 large egg
1 tablespoon Dijon mustard (make sure no sugar, etc.)
1 1/3 cups vegetable or canola oil (could substitute olive oil)
4 teaspoons white wine vinegar or freshly squeezed lemon juice
Any thoughts to share?
Not sure if I'm up-to-date on the latest IP P1 protocol, but when I started IP 1 yr ago, wine vinegar was not allowed, not even white wine. The Dijon jars I looked at had carbs. There may be some that don't, though. Maybe mustard powder would do the job.
As a mayo-holic, I don't think I would be able to use the small amount that would keep within the oil guideline of 2 tsps/day.