This a super-easy and versatile recipe that gives a whipped, creamy tasting “mayo” without any eggs…or weird egg replacers. You can use it as is, or flavor it with extra herbs as you wish and it makes an excellent base for dipping sauces, like the Garlic “Mayo” Dipping Sauce (page 136) or the Preserved Lemon & Chive “Mayo” (page 100). It will keep in the fridge for a week or so—just take it out a few minutes ahead of time and give it a good stir to ensure that it is spreadable.
- ¾ cup (180 ml) sustainably sourced palm shortening
- ½ cup (120 ml) avocado oil
- 2 tbsp (30 ml) lemon juice
- Pinch of salt
- BLEND: You have to use an immersion blender for this recipe, as that is what gives the “mayo” its smooth whipped texture. Add all of the ingredients to a mason jar or the measuring and blending jar that came with your immersion blender. Blend everything together until smooth…and that’s it! Chill the “mayo” for about an hour before using.
Recipe courtesy of ycmedia and Rachael Bryant of Meatified. Full Permission has been granted to use this recipe for this review.