Despite a vigilant approach to keeping the fridge well stocked with low carb ingredients, sometimes there’s that moment when nearly all of the elements for a tasty meal lack just one vital ingredient. This was the case recently when I found myself staring at an avocado and wondering how I could create a meal around this rapidly ripening fruit.
After rummaging around the fridge and pulling out baby leaves and bacon, I was confronted with the sudden urge to make a BLT (Bacon, Lettuce & Tomato) minus the bread of course. But as we all know, a BLT isn’t complete without a good dollop of mayonnaise. Fresh out of eggs I attempted to create a mayo with an egg alternative, in the form of mascarpone cheese.
The result was a resounding success and I am certain this recipe will be my go-to from now on as it tasted far superior (to me anyway) than the classic egg yolk version.
3 tablespoons mascarpone cheese
½ teaspoon Dijon mustard
Pinch of salt
Squeeze of lemon juice
Mix all of the ingredients adding the olive oil until the required consistency is achieved. In this case, I added just enough oil to make a thick Hellmann’s style mayo but without the “vegetable” oil, sugar and emulsifiers often found in pre-made mayo.