Eosinophilic Esophagitis Friendly Eggless Mayonnaise
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Learn more →Ingredients
8 servings
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp white wine vinegar
- ½ tsp sugar
- ¼ tsp salt
- ¾ cup neutral oil (such as sunflower or light olive oil)
- ¼ tsp garlic powder (optional)
Instructions
- 1
Combine the aquafaba, Dijon mustard, lemon juice, white wine vinegar, sugar, salt, and garlic powder (if using) in a tall narrow jar or blender cup. Let the mixture sit for 1 minute so the ingredients settle to the bottom.
- 2
If using an immersion blender, place the head at the very bottom of the jar. Pour the neutral oil on top of the aquafaba mixture — do not stir. Start the blender on high and hold it still at the bottom for 20–25 seconds, until a thick white emulsion forms and rises up around the blender head, then slowly draw the blender upward through the remaining oil until fully incorporated and the mixture is thick and creamy throughout.
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