Egg-Free Homemade Mayonnaise
Posted by Martina Grace | BASICS
Discover the creamy goodness of homemade egg-free mayonnaise—perfectly smooth, tangy, and made with wholesome ingredients for a delicious vegan twist on a classic favorite!
🍽 Yield: 1 1/2 cup 🕓 Prep Time: 5 mins 🕓 Cook Time: 0 mins
INGREDIENTS
◦ 1/4 cup aquafaba (chickpea water from the can)
◦ 1 tbsp apple cider vinegar
◦ 1/2 tsp fine sea salt
◦ 1 ½ tsp dijon mustard
◦ 1 tsp fresh lemon juice
◦ 1 cup avocado oil
INSTRUCTIONS
1. In a tall cup (comes with the immersion blender), add the aquafaba and mix for 30 seconds to make it a little fluffy.
2. Add the vinegar, salt, the mustard and the lemon juice. Mix to combine.
3. On medium-high speed, add slowly the oil (it should take you at least 3 minutes). This helps the mayonnaise to emulsify and thicken. If you add it too quickly, it won’t work.
4. As it begins to thicken, move the immersion blender up and down to introduce some air.
5. Store the mayonnaise in a glass jar in the fridge for up to 2 weeks. The mayonnaise will thicken more as it sits in the fridge.
🌱 Enjoy every bite,
Martina.
NUTRITION FACTS
✦ Avocado is rich in an antioxidant, lutein, that has been shown to have some benefits for the eyes, like reduce the risk of cataracts and macular degeneration.
✦ Avocado oil contains antioxidants such as vitamin E and polyphenols that have anti-inflammatory properties.
✦ Avocado oil is rich in monounsaturated fats, which can help reduce levels of LDL (bad) cholesterol while increasing HDL (good) cholesterol.
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