Seed Oil-Free Mayonnaise: Hellmann's-Style & Miracle Whip-Style

Ingredients

Hellmann's-style mayonnaise

• 1 large egg, room temperature
• 1/4 tsp fresh lemon juice
• 1 tbsp white vinegar
• 3/4 tsp allulose
• 1/2 tsp salt
• 1 cup avocado oil

Miracle Whip-style

• 1 large egg, room temperature
• 2 tbsp white vinegar
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 1/2 tbsp allulose
• 1 tsp paprika
• 1/2 tsp salt (adjust to taste)
• 1 cup avocado oil

Instructions

Hellmann's-style

1. Put the egg, lemon juice, vinegar, allulose and salt in a wide-mouth pint mason jar. Pour the avocado oil on top.
2. Insert an immersion blender all the way to the bottom, keeping the yolk whole. Turn it on and hold it still at the bottom 10–15 seconds until the mixture starts to emulsify.
3. Slowly tilt and move the blender up and down to incorporate the oil until thick and creamy.
4. Taste and add salt if needed. Refrigerate up to 1–2 weeks.

Miracle Whip-style

1. Add the egg, vinegar, lemon juice, Dijon, allulose, paprika and salt to a tall, narrow container. Pour the avocado oil on top.
2. Blend at the bottom about 15 seconds until it starts to thicken, then slowly lift and move the blender to mix in the rest of the oil.
3. Taste and add more allulose or salt if necessary. Store airtight in the fridge up to 1–2 weeks.