PROCEDURE
1
In a small bowl, whisk the egg alternative mix with the cold water to form a batter.
2
In a tall container, add the batter, vegetable oil, vinegar, and mustard. Start blending with an immersion blender for 2 minutes, incorporating air until you achieve a creamy and homogeneous emulsion.
3
Taste and adjust the salt.
4
The mayonnaise is ready to be served.
