Egg-Free Mayonnaise: Quick Creamy Sauce Without Eggs
This egg-free mayonnaise is creamy, quick, and practical when you want a smooth sauce without using eggs.
It works well with sandwiches, salads, fries, wraps, and simple homemade burgers.
The secret is to use very cold milk and add the oil slowly while blending.
Recipe Details
Yield: about 300 g
Prep time: 5 minutes
Chill time: 30 minutes
Difficulty: Easy
Ingredients
100 ml very cold milk
200 ml neutral vegetable oil, such as sunflower or canola oil
1 tablespoon lemon juice
1 teaspoon mustard
1/2 teaspoon fine salt
Instructions
Pour the cold milk into a tall, narrow blending cup.
Add the mustard, lemon juice, and salt.
Place an immersion blender at the bottom of the cup.
Start blending, then pour in the oil slowly in a thin stream.
Keep the blender low at first. When the base begins to thicken, lift the blender gently to emulsify the sauce.
Blend for 10 to 15 seconds more, until the mayonnaise becomes thick, glossy, and smooth.
Transfer to a clean jar and refrigerate for 30 minutes before serving.
Texture Tips
If the mayonnaise is too thick, blend in 1 teaspoon of cold milk at a time. If it is too thin, add a little more oil while blending until it becomes creamy.
Storage
Keep the mayonnaise covered in the refrigerator and use it within 2 to 3 days. Always use a clean spoon to avoid contaminating the jar.
Conclusion
With cold milk, neutral oil, lemon, mustard, and salt, you can make a smooth egg-free mayonnaise in minutes. It is simple, economical, and easy to adjust to your preferred texture.