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 oil1/2 cup plant-based milk1 teaspoon Dijon mustard1 tablespoon apple cider vinegar
- The Juice of ½ a Lemon
- ¼ tsp 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.
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