Eggless Mayonnaise

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Name

Eggless Mayonnaise Sauce

Category

Condiment

Cuisine

International

Type

Vegetarian

Background / History

Mayonnaise originated in France in the 18th century and has since become a globally loved condiment. The eggless version is a modern adaptation, catering to vegetarians, vegans, and those with dietary restrictions. Despite its simplicity, it delivers the same creamy texture and rich taste as traditional mayonnaise, making it a versatile addition to sandwiches, salads, and dips.

 

Eggless Mayonnaise

Servings 4

Preparation Time -10 minutes

Cooking Time - No cooking required

Ingredients

  • 1/2 cup milk (dairy or plant-based, such as soy milk for a vegan option)
  • 1 cup neutral-flavored oil (like sunflower or canola oil)
  • 1 tbsp vinegar or lemon juice
  • 1 tsp mustard paste (optional, for flavor)
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp sugar (optional, for a hint of sweetness)

Equipment Needed

  • Blender or immersion blender
  • Measuring cups and spoons
  • Mixing bowl

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Recipe Instructions

  1. Blend Base: In a blender or mixing bowl, combine milk, vinegar or lemon juice, salt, and sugar.
  2. Emulsify: With the blender running on low speed, gradually pour in the oil in a thin, steady stream. This step is crucial for creating a thick, creamy texture.
  3. Add Flavor: Once the mixture thickens, add mustard paste (if using) and blend for a few seconds to combine.
  4. Adjust Consistency: If the mayonnaise is too thick, add a teaspoon of milk and blend until smooth.
  5. Store: Transfer the mayonnaise to a clean, airtight jar and refrigerate for up to a week.

Tips

  • Always use room-temperature milk for better emulsification.
  • Adjust the vinegar or lemon juice to balance acidity according to your preference.
  • Add garlic powder, chili flakes, or herbs for a flavored mayonnaise.
  • Use an immersion blender for best results, as it provides more control.