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Condiments

Simple Egg-Free Mayonnaise

mayoBy Laurie Sadowski

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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

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