Eggless Mayonnaise
I learned this from a chef I got to work with for a couple days. This is soooo delicious and surprisingly light and fluffy! It goes with anything regular mayo would go with, or use it as a "sauce" or dip for fish, grilled/roasted vegetables, grilled meats, etc.
Note: Do not use strong tasting oils like olive oil because it will take over the other flavours in the mayo.
P.S. If you want to make it vegan, I saw a recipe on Cookpad for "Vegan 2-minute Mayo" which uses soy milk instead of milk!
Eggless Mayonnaise
I learned this from a chef I got to work with for a couple days. This is soooo delicious and surprisingly light and fluffy! It goes with anything regular mayo would go with, or use it as a "sauce" or dip for fish, grilled/roasted vegetables, grilled meats, etc.
Note: Do not use strong tasting oils like olive oil because it will take over the other flavours in the mayo.
P.S. If you want to make it vegan, I saw a recipe on Cookpad for "Vegan 2-minute Mayo" which uses soy milk instead of milk!
Open in Cookpad AppSteps
- 1
With a hand blender or food processor, mix the milk and mustard until well blended.
- 2
If using garlic, blend it with some of the oil before mixing with other ingredients.
- 3
Gradually add the oil into the mustard-milk mixture, blending as you go. Only add as much oil as needed to make it creamy and fluffy. It will have almost no taste after being emulsified.
- 4
At the end, add some salt and lemon/vinegar until you like the taste. Add any other flavourings you like and you're done! There's no egg so this will keep for several days :)
- 5
Here I had it along with some steamed potatoes. Delicious!!
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
-
-
Nigerian Chin Chin (Deep Frying)
-
-
Chocolate Chip cream cheese breakfast cookies
-
-
-
-
Smoked River cobbler fillets with a cherry tomato sauce
Prometheus3kCook -
-
-
-
Chocolate Chip cream cheese breakfast cookies
-
Vickys Chicken Balti, GF DF EF SF NF
-
Akua Yeboah
Comments (2)