“I wanted to share this recipe.” - by Soy Free Cook
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like. Store in the refrigerator.
Nutrition
Amount Per Serving (16 total)
- Calories
- 169 cal
- 8%
- Fat
- 16.2 g
- 25%
- Carbs
- 4.4 g
- 1%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I made this for a friend's son who has many allergies. I made potato salad using the mayo and it tasted not much different then my regular salad...." See more"
Purplemom4
"Delicious, economical, and easy to make. I was worried as I was adding the oil because even though I was streaming it slowly the mayo didn't seem to be thickening. I stuck it in the fridge and as it ..." See morecooled it thickened and tastes like a really good mayo. No HFCS or other preservatives in our mayo now!"
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