Egg Free Mayo
This recipe is incredibly easy and can be made according to taste. Please be mindful that the mayo will taste like the oil you use so make sure you use a LIGHT, mild oil that tastes good. Makes: 1/2 cup
Servings: 8
Ingredients
- ½ cup light, mild oil I use extra light olive oil or avocado oil
- ¼ cup milk I use 2%
- pinch of salt and pepper, to taste
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard or honey dijon mustard
Instructions
- Add the oil, milk, salt and pepper, apple cider vinegar, and mustard to a wide jar or tall bowl.
- Using an immersion blender (hand blender), blend the mixture until it starts to emulsify. Begin the process with the blender touching the bottom of the jar or bowl, and after the mayo starts to form, then move the blender around. The full time to blend and emulsify the mayo should take about 1 minute.
- Store the mayo in a jar and pop it in the fridge! Enjoy! Homemade mayo can last in a tightly sealed jar in the fridge for up to 10 days.
Video
Nutrition
Calories: 124kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 13mg | Fiber: 0.03g | Sugar: 0.4g | Vitamin A: 13IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 0.1mg
