Eggless Mayonaise

For your vegan friends

• 6 tsp of Egg Replacer, packed
  
• 4 Tbls. of water
  
• 1 tsp. of sugar
  
• 1-1/2 tsp. of vinegar
  
• 2 tsp. of dry mustard
  
• 1 cup of oil
  

Combine egg replacer and water; beat until peaks are formed. Add other ingredients very slowly, one at a time, beating continuously.
Add oil 1 tsp. at a time. Makes 1-1/2 cups.

My first attempt at this recipe was made with a one-half batch. I added the oil 1/2 teaspoon at a time. Remember that mayonaise requires an emulsifier to mix the oil and the water. If you try to add the oil too quickly, it may very well all separate. It took nearly a half an hour, but since I don't use mayonaise very often, this may be an affordable alternative to letting the commercial eggless mayonaise in the refrigerator get too old.

If you have a recipe that you would like to share with us, please drop us a note. Thank you!

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