Recipes

[Antilope]

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Egg Beaters Mayonnaise using Stick Blender

Makes about 1-1/4 cups of Egg Beaters Mayonnaise

1/4 cup Egg Beaters Original egg substitute
1 Tablespoon Lemon Juice (bottled OK)
1 teaspoon Distilled White Vinegar
1 teaspoon Dry Mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon Table Salt
dash White Pepper
1 cup Vegetable Oil, room temperature (like canola, corn oil, etc.*)


Pour 1/4 cup of Egg Beaters into bottom of 16-oz canning jar or other tall narrow jar that allows you to immerse the mixing blades of a STICK BLENDER all the way to the bottom. The jar should be only slightly wider than the end of the STICK BLENDER.

Add Lemon Juice, Distilled White Vinegar, Dry Mustard, Table Salt and White Pepper.

Place mixing blades of STICK BLENDER (TURNED OFF) all the way to the bottom of the jar, pressing down over the Egg Beaters and Spices.

Add 1 cup of Vegetable Oil while holding the end of the STICK BLENDER in place over the Egg Beaters and Spices.

Turn STICK BLENDER on HIGH SPEED, while holding it in place at bottom of jar for about 5-seconds, until you see mayonnaise form under STICK BLENDER's mixing blades.

Slowly pull the running STICK BLENDER upward until the mixing blades reach the top of jar,taking about 5-seconds more. Turn off STICK BLENDER. The STICK BLENDER will turn the Vegetable Oil and Egg Beaters into mayonnaise as it is pulled slowly to the top of the jar.

Store the Egg Beaters Mayonnaise in an airtight container in the refrigerator.

Makes about 1-1/4 cups of Egg Beaters Mayonnaise.

*Olive Oil makes a strong flavored mayo that tastes very different from regular mayonnaise. So just be aware of this if you choose to use olive oil. Canola is a neutral flavored oil that makes a mayo similar to most store brands.