Homemade Vegan Mayonnaise
In our opinion, everyone needs a jar of vegan mayo in their fridge. It's the perfect condiment for fries, burgers, and sandwiches, and a great base for other sauces and salad dressings. Traditionally, it's made with oil, an acid (like vinegar or lemon juice), and egg yolk. For this vegan version, we swapped the egg for aquafaba and made a dairy free mayonnaise.
Ingredients
- 1/4 cup aquafaba
- 1 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 pinch salt
- 3/4 cup grapeseed oil
Instructions
- 1
Use a wide-mouthed jar that has an opening that is just wider than the head of your immersion blender.
- 2
Add all the ingredients to the mason jar, but take care to add them in the order listed, starting with the aquafaba and ending with the oil.
- 3
Place the blades of the blender on the bottom of the jar, turn it on and let it sit on the bottom of the jar until the mixture turns into a white and creamy sauce.
- 4
Very slowly lift your immersion blender to the top. Take your time with this, as the mayo will thicken while you’re moving upwards. Once you’ve reached the top, turn off your immersion blender and you’re done.
- 5
Your mayonnaise can now be enjoyed on sandwiches, burgers, or with some crispy (sweet) potato fries! You can change it up and add a crushed or roasted garlic clove to turn this mayo into a garlic mayo.
Cook it from the original
This recipe comes from pickuplimes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pickuplimes.com