Not everyone is comfortable with making their own mayonnaise at home because of the egg yolks, but with this Homemade Egg-Free Mayonnaise, you don’t have to worry about it. On the surface, this recipe looks a little weird, but we promise you it tastes great and is perfect for people who either can’t have egg in their diet, or don’t like the thought of eating raw eggs.
Homemade Egg-Free Mayonnaise
Course: SaucesCuisine: AustralianDifficulty: Easy
Servings
1
cupPrep time
10
minutesCooking time
0
minutesCalories
110
kcalTotal time
10
minutesA light and creamy mayonnaise made without eggs, using milk and oil, perfect for those with dietary restrictions while still offering the classic tangy flavor.
Cook Mode
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Ingredients
1.5 tsp Dry mustard
1 Tin Condensed Milk-400 gram
200 millilitre Brown malt vinegar
Salt and pepper-a pinch or two to taste
Directions
- In a bowl add all the ingredients and mix well, using a whisk if required to ensure everything is well combined.
- Leave to thicken for a 15 minutes or so, as long as the weather isn’t too hot.
- Use your egg-free mayonnaise in coleslaw or anytime a recipe needs mayonnaise. If you find the mustard too hot in this recipe, reduce!
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