Chipotle Mayo using Olive Brine instead of Eggs

Creating your own plant-based mayo is a breeze with just a few essential tools and a bit of time to spare. I used olive oil for this recipe, but you can also use avocado. The olive brine and the olive oil give this mayo a nice, mellow flavor that went well with my carrot sandwich. I love Chipotle, but you can have fun with this and make it yours. My next mayo will be a lemon dill! 

Ingredients

2/3 cup olive oil OR avocado oil

3 Tbsp green olive brine

1 Tbsp lime juice

1 Tbsp Dijon mustard OR stone-ground mustard

2 tsp chipotle powder

2 tsp garlic powder

1/4 cup plant milk with high protein

Salt and pepper to taste

Step 1. Add all the ingredients, except the oil, and place them in a tall, wide-mouth glass container.

Step 2. Use a hand-held immersion blender on low and start to mix the ingredients

Step 3. Slowly drop the oil into the glass while mixing. Pour very slowly, or the mayo will not fluff up. Keep adding the oil slowly while blending. Blend for about 10 minutes or until the desired texture. If the mayo is too liquidy, add more oil and blend slowly.

Step 4. Save in a mason jar & store in the refrigerator (use within 5-7 days)

Enjoy!!