MP Mayonaisse and Dip

Chez Knochen - Basic Mayo Recipe

2 Tablespoons pastureized egg whites (from a carton is fine)
1 teaspoon wine vinegar (red or white or whatever)
1 1/2 teaspoon lemon juice
1/8 teaspoon salt
1/2 Cup MP safe oil (whatever you like should work, just be sure it's MP safe!)
1/2 teaspoon dijon mustard (prepared)
1/8 teaspoon white pepper

Place egg whites, vinegar, lemon juice, salt, mustard, and pepper in a tall, narrow mixing container (the milkshake cup that came with the blender is good). Using a stick blender at highest speed, slowly add the oil, drizzling it in over a period of a couple of minutes, being sure to emulsify the oil thouroughly. It should thicken to a point where it won't run. You'll need a spatula to get it out of the container.

For a salad dressing, you could add less oil to make it pourable, and add other spices to taste. Now if I could just find some buttermilk powder with no Vit D... Ranch dressing!

The plain mayo is good, but you could also add other ingredients after the basic mix is made. Try adding (hand mix, no blender needed):

1/2 teaspoon onion powder
1 teaspoon dried chives
pinch of smoked salt
(1 teaspoon dried onion flakes too, if you want to let it sit a couple of hours to hydrate)

This makes a pretty good onion dip for veggies!

Not exactly "low fat" though, so go easy, OK? But I know what I'm having on Superbowl day!

This doesn't make a big batch, but it could easily be scaled. It's very easy to make. The only thing to remember is to add the oil slowly or it might not emulsify. Refrigerate after making or consume immediately.