Amazingly easy & tasty, a dairy free and egg free mayo recipe. Using ingredients at room temperature is key to getting a perfect consistency.
Surprisingly easy with the right equipment and technique. It’s about getting the oil and milk to emulsify together.
An immersion blender is where I had great success, this is basically a hand-held blender like you use to make soup with a tall plastic jar container.
Or if you have a high speed blender, just use this on pulse instead of full blend to get the perfect consistency.
- Use scales to measure out ingredients. Grams and mls are equal and if you pour over no more than 5g/mls each side, or this does alter the recipe.
- It really is as simple as measure all ingredients into container, pulse to emulsify and blend all ingredients together.
- Store in an airtight glass jar and keep in the fridge. Keeps for up to a month.
- Use it in everything! Plus add ingredients to change the flavour too, from fresh herbs, ground spices and goes extremely well in smashed avocado too.