Mayonnaise from a Dry Mix Using an Immersion Blender | Freeze Dried Eggs | Just Add Water & Oil

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg whites

Aquafaba is a vegan alternative that whips well.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with good fats.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a unique flavor.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds depth while yellow is more common.

Gather all ingredients: Thrive Life scrambled egg mix, True Lemon lemon powder, kosher salt, dry mustard, water, and avocado oil.

In a wide mouth pint-sized jar, combine the dry ingredients: 1/2 teaspoon kosher salt, 1/2 teaspoon dry mustard, and 1/2 teaspoon True Lemon lemon powder.

Add 1/4 cup of water to the dry mix and stir well to avoid clumps of egg powder.

Pour in 1 and 1/4 cups of avocado oil into the jar.

Let the mixture sit for about 1 minute to allow the oil to float to the top and separate from the other ingredients.

Insert the immersion blender into the jar, ensuring the blades are flush with the bottom of the jar.

Blend the mixture for 15 to 20 seconds without lifting the blade to achieve emulsification.

After blending, gently lift the immersion blender to incorporate all ingredients and achieve a thick, glossy mayonnaise.

Refrigerate the mayonnaise after preparation, and it can last from 2 weeks to a month.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens