Makes about 3/4 cup
Place all the 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 2 minutes. Place a lid on the jar. Allow the flavors to develop for 1 hour or more in the refrigerator. The mayonnaise will keep for 1-2 weeks in the refrigerator.
Tip: Almond or other milk substitutes don't set up as well as soy milk or whole milk for this recipe. Add more oil or blend more if the mayo is not thick enough.
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 637 (100%)|
|Amt Per Serving||% DV|
|Total Fat 72g||96 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 52.5g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 4.3mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 637
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