Saturday, April 20, 2013

Olive Oil Mayonnaise with Quick Eggs

Olive Oil Mayonnaise Using Egg Substitute


Quick eggs (Trader Joe's) to equal 1 egg * pasteurized
1 teaspoon mustard
1/4 teaspoon salt
1 cup olive oil
3 teaspoons fresh lemon juice or vinegar
Pinch of cayenne pepper, optional

Mix the egg substitute, mustard, cayenne pepper, and salt in a blender at high speed for 20 seconds.

Slowly add oil through the top of the blender at medium speed until it's think and creamy.

Blend in lemon juice just until mixed.  Refrigerate. Good for 2 weeks.

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