Homemade Grapeseed Mayonnaise
Ingredients
- 1/2 cup unsweetened almond milk (see note)
- 1 1/2 tbsp ground golden flax seeds (sometimes called flax meal)
- 2 tsp sugar
- 1 tsp ground dry mustard
- 1 tsp onion powder
- 1/4 tsp salt
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 cup grapeseed oil
Instructions
- Combine milk and ground flax in a blender. Blend on high speed until flax meal is barely noticeable, and the mixture is frothy, about a minute.
- Add the sugar, dry mustard, onion powder, salt, vinegar and lemon juice, blending for a few seconds to combine.
- Now begin to add the oil. With the blender running, use the hole at the top to stream in a tablespoon at a time, blending for about 30 seconds after each addition (if using a high power blender like Vitamix 5 to 10 secs should do it.). Give your blender a break every now and again so that it doesn’t heat up the mayo. You should notice it thickening by the halfway point. By the time you’ve used 3/4 of the oil, it should be spreadable. And with the last addition, you should have a thick mayo. If it seems watery, keep blending.
- It will probably taste saltier and tangier than you’d like straight out of the blender, but trust me, the flavors mellow and becomes perfect. Transfer to glass tupperware, seal tightly and refrigerate for a few hours, and it will thicken even further. Use within a week.
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