This absolutely delicious homemade mayo was sent to me by a faithful Daily Dish reader, Judi H. from NY. She writes:
It is adapted from a recipe I found in an old Southern Living magazine, July 1999. Since egg substitutes are pasteurized, there isn’t any risk of salmonella.
Many thanks to Judi for making my turkey sandwiches PERFECT.
Yields 1 cup.
SODIUM CONTENT: 9.6 mg per tablespoon
INGREDIENTS
2 1/2 T. white wine vinegar
1/4 c. pasteurized liquid egg substitute (e.g.”Egg Beaters”; sold in most grocery stores alongside eggs, packaged in milk-style cartons)
1/2 t. ground white pepper
1/8 t. garlic powder
1/8 t. ground dry mustard
a tiny pinch of cayenne pepper
2/3 c. vegetable oil
DIRECTIONS
Measure all of the ingredients EXCEPT OIL into a blender or food processor and pulse until smooth, stopping to scrape down sides. With blender or food processor running (almost on highest speed), add oil in a slow steady stream until thickened.
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We just found this awesome recipe that was originally posted in 2007! I wanted to find out if there is a way for me to pin this to my boards on Pinterest? I would give credit to where it originated, of course…. But I’d like to have it available to share with family and friends as well! Also, if we want it in a larger amount, would I just ‘double’ the ingredients while preparing it? Thank you for your response!
Hi Sherri! Yes, you’d just double the ingredients to make a double batch.
I just signed up for Pinterest – you can follow me at Pinterest.com/DailyDishy. And I am now looking into adding a Pinterest widget to this site.
Thanks so much!
Christy
Would this mayo recipe work in a baked dish (i.e. I have a baked salmon dish that calls for a coating made with mayo.)
Hi Nancy! Yes, this works wonderfully in all sorts of recipes – in fact, I like it as well or better when it’s added to other stuff. Best of luck to you! Christy