Egg Free Mayo
A creamy, egg-free mayonnaise that is easy to make and perfect for those seeking a plant-based alternative without sacrificing flavor and texture.
Ingredients
Main Ingredients
- 1/2 cup light, mild oil (extra light olive oil or avocado oil) Use oils that have a neutral flavor for the best results.
- 1/4 cup milk (2% milk or plant-based) Almond, oat, or soy milk can be used for a dairy-free option.
- 1 pinch salt Adjust to taste.
- 1 pinch black pepper Freshly cracked is recommended.
- 1 teaspoon apple cider vinegar For a tangy flavor, white vinegar can be used as a substitute.
- 1 teaspoon Dijon mustard Choose regular or honey Dijon based on your preference.
Instructions
Preparation
- Add the oil, milk, salt, pepper, apple cider vinegar, and mustard to a wide jar or tall bowl.
- Using an immersion blender, begin blending the mixture while holding the blender at the bottom of the jar.
- As it starts to emulsify, gradually move the blender around, ensuring you blend all the ingredients uniformly. This should only take about 1 minute.
- Transfer the mayo into a jar and refrigerate. It can last up to 10 days in a tightly sealed container.
Notes
Ensure your oil and milk are at room temperature for a smooth blend. If the mayo doesn't thicken, blend longer to incorporate more air.