Eggless Mayonnaise Food

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.

EGGLESS MAYONNAISE

Eggless Mayonnaise image

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

Ingredients

¾ cup water
1 ½ tablespoons white sugar
1 ½ teaspoons salt
¼ teaspoon ground mustard
⅛ teaspoon paprika
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 cup powdered milk
1 cup canola oil, or as needed

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

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