Ingredients
Product1
Amount
Unit
Egg (large)
1
whole
Vinegar (red or white)
1
Tbsp
Salt (kosher)
1/4
tsp
Oil (safflower or canola)
1
cup
Lemon juice
1
tsp
Mustard (Dijon)
1
Tbsp
MPP Richlea Lentil Starch
1
Tbsp

1The MSU Food Product Development Lab does endorse any ingredient suppliers, but for culinary and scientific specificity, we  tested this recipe using the brand name products listed above.

Instructions

  1. Roast lentil starch at 400°F for 10 minutes or until it begins to turn golden and becomes fragrant.
  2. In mixing bowl or food processor, combine egg, vinegar, salt, lemon, mustard, and starch.
  3. Whisk in oil (or slowly drizzle into food processor while running) until mayo is thick and creamy.

Nutrition facts

Serving size: 15g

Calories per serving: 90

% daily value* is listed in ()

Total fat: 10g (13%)

  • Saturated fat: 1g (5%)
  • Trans fat: 0g

Cholesterol: 10mg (3%)

Sodium: 70mg (3%)

Total carbohydrate: 1g (0%)

  • Dietary fiber: 0g
  • Total sugars: 0g
    • Includes 0g added sugars

Protein: 0g

Vitamin D: 0mcg

Calcium: 1mg (0%)

Iron: 0mg

Potassium: 4mg (0%)

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.