Eosinophilic Esophagitis Friendly Herbed Green Goddess Mayo
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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 apple cider vinegar
- ½ tsp fine sea salt
- ¾ cup avocado oil
- ¼ cup fresh basil leaves, loosely packed
- ¼ cup fresh flat-leaf parsley leaves, loosely packed
- 2 tbsp fresh chives, roughly chopped
- 1 tbsp fresh tarragon leaves
- 1 small garlic clove
- ¼ tsp ground black pepper
Instructions
- 1
Combine the aquafaba, Dijon mustard, lemon juice, apple cider vinegar, salt, garlic clove, and black pepper in a blender or food processor. Blend on high for 20–30 seconds until the mixture is smooth and slightly frothy.
- 2
With the blender running on its lowest speed, pour the avocado oil in a very thin, steady stream through the feed tube or lid opening — this should take about 60–90 seconds. The mixture will thicken and turn opaque as the oil emulsifies; by the time all the oil is in, it should have the consistency of a loose, pourable mayo.
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