Egg-free mayonnaise
Add your favourite herbs and spices to this basic mayo recipe to create a tasty egg- and dairy-free dip.
- 10 mins preparation
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Ingredients
Egg-free mayonnaise
- 1/4 1/4 cup soy milk
- 1 tablespoon lemon juice
- 2 teaspoon dijon mustard
- 3/4 cup sunflower oil
- 1 tablespoon hot water (optional)
Method
Egg-free mayonnaise
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1In a large bowl, whisk soy milk, lemon juice and mustard together to combine.
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2Gradually add oil in a thin, steady stream, whisking constantly. Continue adding oil until mixture is thick. For a thinner mayonnaise, whisk in hot water.
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3Store in a sealed, airtight jar in the fridge for up to a week.
Notes
To make the salmon skewers, thread 2cm cubes of salmon fillet onto soaked bamboo skewers. Spray with olive oil. Char-grill 2-3 minutes on high, turning on all sides, until cooked to your liking. Season to taste. Try adding chopped herbs, grated citrus zest or chilli to your mayo. Makes 1 1/4 cups
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