Best 3 Eggless Mayonnaise Recipes
Eggless mayonnaise is a creamy, versatile condiment that can be enjoyed by vegans, vegetarians, and those with egg allergies. Made with plant-based ingredients like soy milk, aquafaba, or silken tofu, eggless mayonnaise is just as delicious and flavorful as traditional mayonnaise, without the use of eggs. Whether you're looking for a healthier alternative to store-bought mayonnaise or you simply want to try something new, these recipes for eggless mayonnaise will provide you with a variety of options to choose from.
Here are our top 3 tried and tested recipes!
EGGLESS MAYONNAISE
I wanted to share this recipe.
Provided by Soy Free Cook
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 9
Steps:
- Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like. Store in the refrigerator.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 4.4 g, Cholesterol 7.8 mg, Fat 16.2 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 248.1 mg, Sugar 4.3 g
EGGLESS MAYONNAISE
This a GREAT mayo, it will keep 4 to 5 days in the refrigerator and can be doubled or tripled or cut in half.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 3/4 c.
Number Of Ingredients 6
Steps:
- Put all the ingredients except the oil in a blender.
- Blend on lowest speed.
- Add the oil slowly until the mixture starts to thicken.
- Continue blending until thickened and smooth.
- Transfer to a jar and store in the refrigerator.
EGGLESS MAYONNAISE
This is a very old recipe for a Spanish/Portuguese condiment recently highlighted by David Leite, the founder of Leite's Culinaria, in his book, "The New Portuguese Table." David learned the recipe from Ilda Vinagre, a chef in Portugal (who, in turn, had learned it from a cook in Brazil). It is silkier and lighter than regular mayonnaise, tasting a bit like olive-oil-whipped cream. Great for those who cannot eat eggs and miss the mayo in their sandwiches!
Provided by Raquel Grinnell
Categories Very Low Carbs
Time 2m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cold milk, lemon juice, garlic, and pepper in your blender. Blend on high for 30 seconds.
- Combine oils. While blending on high speed, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread until the mixture thickens and resembles a soft mayonnaise. You may need more or less oil.
- Season with salt to taste. The mayonnaise will last up to 1 week in the fridge. Servings: approximately 16 tablespoons.
Tips:
- Use fresh ingredients: Fresh eggs, oil, and lemon juice will give your mayonnaise the best flavor.
- Make sure your ingredients are at room temperature: This will help the mayonnaise emulsify more easily.
- Use a blender or food processor: This will make the mayonnaise smoother and creamier.
- Start with a small amount of oil and gradually add more: This will help prevent the mayonnaise from breaking.
- Add the lemon juice or vinegar slowly: This will help prevent the mayonnaise from curdling.
- Season the mayonnaise to taste: Add salt, pepper, and other spices to taste.
- Store the mayonnaise in a covered container in the refrigerator: Mayonnaise can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Eggless mayonnaise is a delicious and versatile condiment that can be used in a variety of dishes. It is a great option for people who are allergic to eggs or who are looking for a vegan or vegetarian alternative to mayonnaise. With a few simple ingredients and a little bit of time, you can easily make your own eggless mayonnaise at home.
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