High-Protein Cottage Cheese Mayonnaise
This high-protein cottage cheese mayonnaise is thick, creamy, and made with simple ingredients like cottage cheese, hard-boiled eggs, avocado oil, Dijon mustard, lemon juice, and vinegar. It has a smooth, mayo-like texture without xanthan gum and works perfectly for sandwiches, burgers, chicken salad, egg salad, tuna salad, dips, and dressings. A great low-carb alternative to traditional mayonnaise with added protein in every serving. Video Tutorial: https://youtu.be/mdtTGP1U6sc
High-Protein Cottage Cheese Mayonnaise
Ingredients
- 1 cup probiotic cottage cheese, preferably 4% https://youtu.be/txUPFuk4Hlo
- 2 hard-boiled egg yolks
- 1 hard-boiled egg white
- 1/3 cup avocado oil
- 2 teaspoons white vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Pinch of white or black pepper, optional
Instructions
- Place the cottage cheese in a strainer and let it drain for 20 to 30 minutes. Do not press it completely dry; just allow the excess whey to drain away.
- Transfer the drained cottage cheese to a widemouth pint or quart jar.
- Blend the cottage cheese by itself until completely smooth and no visible curds remain, about 60 to 90 seconds. Scrape down the container as needed.
- Add the cooked egg yolks, cooked egg white, vinegar, lemon juice, Dijon mustard, salt, onion powder, garlic powder, and pepper.
- Blend again until completely smooth.
- Pour the avocado oil into the container.
- Place the immersion blender at the bottom of the jar and blend for about 10 seconds. Then slowly move the blender up and down until the oil is completely incorporated and the mixture is smooth, glossy, and creamy.
- Taste and adjust the salt, vinegar, or lemon juice as needed.
- Refrigerate for at least 2 hours before using. The mayonnaise will become thicker and more mayonnaise-like as it chills. (Additional tips in the video)