Mayonnaise
Ingredients
16 16 servings (approx. 1 tablespoon per serving)
Scaled from 16 16 servings (approx. 1 tablespoon per serving)
- 1 whole raw egg* or ¼ cup (60 mL) aquafaba (the liquid drained from a can of chickpeas)
- 1 tbsp (15 mL)lemon juice
- 1 tsp (5 mL)Dijon mustard
- ¼ tsp (1 mL)salt
- 1 cup (250 mL)vegetable oil (or any neutral oil)
Instructions
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Place all the ingredients, in the order listed, into the blending container; let the oil float to the top.
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Blend on low, keeping the blender stationary until mayonnaise begins to form, about 30 seconds.
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Slowly pull the blender up and side to side until the oil is emulsified and the mayonnaise is thick and smooth, about 30 seconds.
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Store refrigerated up to one week.
Nutrition
Per serving
| Calories | 125 |
|---|---|
| Fat | 14 |
| Saturated fat | 2 |
| Trans fat | 0 |
| Cholesterol | 12 |
| Sodium | 36 |
| Carbohydrates | 0.1 |
| Fiber | 0 |
| Sugar | 0 |
| Protein | 0.4 |