Ingredient Checklist


Instructions Checklist
  • In medium glass bowl combine egg product, vinegar, lemon juice, salt, and mustard; whisk until smooth. Whisk in 1 tablespoon of the oil a few drops at a time. Gradually add remaining oil in a thin steady stream, whisking constantly until mixture is thickened, about 7 minutes.

Instructions Checklist
  • On cutting board finely chop garlic. Sprinkle with a teaspoon of salt and rub with the side of a knife to form a paste. Transfer paste to small glass bowl. Add boiling water; let stand 2 minutes. Stir into mayonnaise. Refrigerate, covered, up to 3 days. Makes about 1-3/4 cups.

Blender Method:

In blender combine egg product, vinegar, lemon juice, salt, and mustard. Cover and blend 5 seconds. With blender on low, add 1 cup peanut oil in a thin steady stream through opening in lid, stopping blender to scrape down sides with rubber spatula. Gradually blend in enough hot water to thin to a sauce-like consistency. Prepare garlic as above; stir into mayonnaise.

Nutrition Facts

104 calories; 12 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 75 mg sodium. 4 mg potassium; 0 g carbohydrates; 0 g fiber; 0 g sugar; 0 g protein; 0 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;