Fresh homemade mayonnaise is a great alternative to store bought, in terms of both taste and cost. In addition to it just tasting fresher, you can add some seasonings or use a certain oil to get just the taste you like.
The only problem is that in small households, the amount of mayonnaise you make from one egg yolk is just too much to use up before it will spoil. And you can’t split an egg yolk. Fortunately, you can make homemade mayonnaise from Eggbeaters.
Instead of using one egg, you just use a little bit of Eggbeaters (or any similar egg substitute). Note that if you’ve been told to avoid eggs to reduce your cholesterol intake, this is the only “homemade” option available.
The following recipe will yield about 6 tablespoons (about three servings). It’ll keep in the fridge for up to a week, so this will be enough to make about three sandwiches. You can adjust the amounts if you want to make more or less. And one of the best things about this recipe? There’s no endless, painful whisking. You do it in a blender instead, so it’s easy.
Eggbeaters mayonnaise recipe
Compared to the old school whisking method, this one is so easy – and you can serve it immediately at room temperature. Once you’ve made it a few times, you’ll learn to “guesstimate” the amounts and start changing the recipe to suit your taste. You can always add garlic, cilantro, a little bit of fresh tomato, etc., or experiment with using a different oil. Peanut oil adds an interesting flavor, for example.
This is a great way to have fresh mayonnaise on hand whenever you need it, without having to whip up a batch you’ll never use up before it spoils.
If you're trying to avoid cholesterol, you can make this tasty mayonnaise substitute with Egg Beaters.
- 1 and 1/4 tablespoon Egg Beaters
- A pinch of salt
- 1/8 teaspoon Dry Mustard
- A pinch of paprika
- A pinch of sugar
- 1/4 tablespoon white vinegar
- 1/4 teaspoon lemon juice (optional, but adds a really nice flavor)
- 1/4 cup (about 3 and 3/4 tablespoons) safflower or corn oil
- Put the Eggbeaters, the dry ingredients, the vinegar, the lemon juice and half of the the oil into a blender.
- Cover and blend on medium high speed until it's just beginning to be blended. Keep the blender running as you slowly add the rest of the oil, pouring in a thin stream.
- Keep blending until it looks like mayonnaise.