An immersion blender works best to emulsify this mixture. If you don’t have one, a food processor or blend on very low speed should work, just make sure it doesn’t foam. I love a robust olive oil in this, but neutral oils work well, too.
Makes: about 1 1/4 cups egg-free mayo
Free from: gluten and all top allergens
- 3 tbsp aquafaba
- 1 tbsp cider vinegar
- 1 tsp gluten-free Dijon mustard
- 1/4 tsp salt
- 3/4 cup olive or allergy-safe vegetable oil
- Put the aquafaba, vinegar, mustard and salt in a tall container. Pulse with an immersion blender twice to combine. Turn the blender to low speed and slowly drizzle in the oil until thickened.
- Cover and store in refrigerator for up to 1 week.
Bonus Recipe: Egg-Free Meringue Cookies
Laurie Sadowski is the author of The Allergy-Free Cook series and specializes in baking recipe development. See her work at www.lauriesadowski.com