Basic Mayo

Chef Dawn Ludwig

Recipe from ALWAYS HUNGRY? by David Ludwig, MD, PhD, and Dawn Ludwig.

Print Recipe

Prep Time 5

Total Time 5

Course Dips and Sauces

Cuisine American

Servings 12 servings

Ingredients

¼ cup unsweetened soy milk or whole milk
½ tsp salt
1 tsp fresh lemon juice
¼ tsp white wine vinegar or unseasoned rice vinegar
¼ cup neutral-tasting oil, such as high-oleic safflower or avocado oil
⅓ cup additional neutral-tasting oil, for a classic mayonnaise taste, or extra-virgin olive oil, for a zippier taste

Instructions

Place all ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing.
Blend with the immersion blender until thick and creamy, about 15-30 seconds.
Place a lid on the jar. Allow flavors to develop for 1 hour or more in the refrigerator.
The mayonnaise will keep for 1 to 2 weeks in the refrigerator.

Notes

TIP: Almond or other milk substitutes don't set up as well as soy milk or whole milk for this recipe. Add a tablespoon of milk to emulsify the mayo if it is not thickening.

Nutrition (Per Serving - 1 Tablespoon)

Fat: 9g

Carbohydrates: 0g

Protein: 0g

Calories: 80

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- Salmon Salad (Ah pg. 255)
Blue Cheese Dressing (AH pg. 263)
- Steak Salad with Blue Cheese Dressing (AH pg. 252)
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Keyword Dairy-Free, Dips and Sauces