Mayo
Recipe by
Easy
At least 1 hour plus chilling
INGREDIENTS:
- 1/4 cup Crackd® The No-Egg-Egg®
- 1 cup plus 1 tablespoon sunflower oil
- 1/2 cup plant-based milk
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon xanthan gum
- Salt and white pepper, to taste
METHOD:
- Add all ingredients to a tall measuring cup or narrow container.
- Place an immersion blender at the bottom of the container.
- Turn it on and slowly lift it through the mixture.
- Repeat until the mayo is as thick as you like.
- Transfer to a jar with a lid and refrigerate for up to 5 days.
- If you don’t have an immersion blender, use a food processor.
- For best results, make sure the oil and plant-based milk are the same temperature, either both cold or both room temperature.
Check out the Results
No items found.
No items found.
No items found.
WE’D LOVE TO HEAR FROM YOU!
SUBMIT YOUR OWN RECIPE!
crackd staples
Some of our OTHER faves!
@crackd_it
FOLLOW US ON THE GRAM
