Mama Mangia
Super Moderator
HOMEMADE ALMOST-FAT-FREE MAYO
1/2 teaspoon unflavored gelatin
1-1/2 cups fat-free evaporated milk
2 egg yolks
2 teaspoons sugar
1-1/2 teaspoons dry mustard
1 teaspoon salt
1/4 cup white vinegar
In a small bowl, combine gelatin and 1/4 cup evaporated milk; let soak. In the top of a double boiler, scald remaining 1-1/4 cups evaporated milk (bring it almost to the boiling point). Remove from heat; add gelatin and stir to dissolve.
In a bowl, beat together egg yolks, sugar, mustard, and salt. Stir in a spoonful of hot milk mixture; then add remaining hot milk mixture.
Place mixture back in the top of the double boiler. Cook over low heat, stirring constantly, until mixture begins to thicken; it will take about ten minutes. Remove from heat.
Slowly add vinegar, stirring gently. The mixture will be thin at this point, but will thicken as it cools. Allow to cool somewhat, and then refrigerate.
Note: The fat-free mayonnaise you can buy at the store is a valiant effort by manufacturers, but it still tastes artificial. You can use this recipe to make your own nearly fat-free mayonnaise at home and benefit from greatly enhanced flavor in return for your efforts.
Note: If your store doesn't sell fat-free evaporated milk, you can prepare double-strength fat-free powdered milk.
Makes two cups. Per tablespoon: .7 gram fat, 19 calories.
1/2 teaspoon unflavored gelatin
1-1/2 cups fat-free evaporated milk
2 egg yolks
2 teaspoons sugar
1-1/2 teaspoons dry mustard
1 teaspoon salt
1/4 cup white vinegar
In a small bowl, combine gelatin and 1/4 cup evaporated milk; let soak. In the top of a double boiler, scald remaining 1-1/4 cups evaporated milk (bring it almost to the boiling point). Remove from heat; add gelatin and stir to dissolve.
In a bowl, beat together egg yolks, sugar, mustard, and salt. Stir in a spoonful of hot milk mixture; then add remaining hot milk mixture.
Place mixture back in the top of the double boiler. Cook over low heat, stirring constantly, until mixture begins to thicken; it will take about ten minutes. Remove from heat.
Slowly add vinegar, stirring gently. The mixture will be thin at this point, but will thicken as it cools. Allow to cool somewhat, and then refrigerate.
Note: The fat-free mayonnaise you can buy at the store is a valiant effort by manufacturers, but it still tastes artificial. You can use this recipe to make your own nearly fat-free mayonnaise at home and benefit from greatly enhanced flavor in return for your efforts.
Note: If your store doesn't sell fat-free evaporated milk, you can prepare double-strength fat-free powdered milk.
Makes two cups. Per tablespoon: .7 gram fat, 19 calories.
