Egg free mayo

Egg free Mayo

A great allergy free alternative to dip your chips in! And many other uses.
Prep Time 5 mins
Total Time 5 mins
Servings 1 jar

Ingredients
  

  • 3 tbs lemon juice
  • 2 tbs white wine vinegar
  • 1 1/2 tsp mustard powder
  • 1 small clove garlic peeled optional
  • 2 tbs rice syrup
  • 1 1/4 tsp Malden sea salt or Himalayan pink salt
  • 110 ml light olive oil
  • 100 g coconut oil solid state, at room temperature

Instructions
 

  • In a food processor blend the lemon juice, vinegar, rice syrup, mustard powder, garlic (if using) and salt for 30 seconds.
  • Whilst still blending, pour in the olive oil through the shoot very slowly until incorporated.
  • Turn off, open lid and place coconut oil on top of mix. Process for a few seconds without warming it too much until it thickens.
  • Pour into a glass jar. Can be stored in a fridge for up to a week.

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email