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
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
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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