Egg Free Mayo
Create creamy and versatile Egg Free Mayo in just 5 minutes using light oil, milk, apple cider vinegar, and mustard. A quick, customizable condiment perfect for sandwiches, dips, and dressings.
8 Servings
Ingredients
- ½ cup light mild oil (e.g., extra light olive oil or avocado oil)
- ¼ cup milk 2% recommended
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard or honey dijon mustard
- Pinch salt and pepper to taste
Instructions
Prepare the Ingredients:
- Gather all the ingredients, ensuring they are at room temperature. This step is crucial for proper emulsification.
Combine Ingredients in a Jar:
- Place the oil, milk, apple cider vinegar, mustard, and a pinch of salt and pepper into a wide-mouth jar or a tall, narrow bowl.
Blend the Mixture:
- Using an immersion blender, begin blending with the blade resting at the bottom of the container. Blend steadily until the mixture starts to emulsify and thicken. Once the emulsion forms, move the blender gently around the jar to incorporate all the ingredients evenly. This process should take approximately one minute.
Taste and Adjust:
- Taste the mayo and adjust seasoning if necessary. Add additional salt, pepper, or vinegar to suit your preference.
Store the Mayo:
- Transfer the prepared mayo to a clean, airtight jar. Refrigerate promptly to maintain freshness.
Notes
To ensure this recipe is gluten-free, verify that both the mustard and vinegar are certified gluten-free. Most brands are naturally gluten-free, but it is essential to check the labels to avoid cross-contamination.