Eggless Mayonnaise Recipes

EGGLESS MAYONNAISE

Eggless Mayonnaise image

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

Ingredients

3 tablespoons lemon juice
1/2 cup soymilk
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon prepared mustard
6 tablespoons vegetable oil

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

Eggless Mayonnaise image

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

Ingredients

1/3 cup whole milk, VERY cold
3/4 teaspoon fresh lemon juice
1 garlic clove, peeled (small)
1/8 teaspoon fresh ground white pepper
1/2 cup vegetable oil
1/4 cup olive oil
kosher salt

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.

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