Eggless Mayonnaise
"This a GREAT mayo, it will keep 4 to 5 days in the refrigerator and can be doubled or tripled or cut in half."
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
3/4 c.
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
directions
- 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.
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Reviews
-
Regular mayonnaise always makes me feel real queasy, so I decided to give this a shot. The only thing I changed was in using regular whole milk instead of soy milk, which I didn't have. After blending, it still seemed pretty liquidy, and I was rather worried, but I poured it into a jar and let it sit in the fridge. The next morning, the oil had settled in the bottom, and I had a nice, thick layer of creamy "mayo" on the top! It tastes great, a little more flavoured than plain mayo, and the lemon juice adds a nice tartness. I used this in cucumber sandwiches for lunch today, and it tasted great! Thanks Dancer! One question though: how long will it keep?? -
To make sure it thickens, boil about 1/4 cup water and use wire whisk to stir in about 2-3 tbsp corn starch. This will thicken mix. -
My first try at making home made"mayo"! I made this 2 days in advance and let it sit in the fridge to thicken. I used it to make "Mock Tuna Salad". It did not get as thick as store bought, but the flavor was great. I'd much rather make this than pay $9 for a jar of Vegannaise! I also used whole milk and also grapeseed oil. -
Sounds great!!! I will try to make it with homemade soymilk with a little oatmeal. Add the corn starch that was suggested. I will write to tell how it turns out. -
this turned out slightly runny but then i kept in the freezer n the consistency thickened it was good thanks !!!!
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Tweaks
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This came together really well.The lemon juice gave a nice tang to it.I refrigerated mine for about 10 mins then used it for some home made burgers.It was really nice.For those who had a problem,try using the same amount of silken tofu.I am sure the result will be good. Update:The mayo became thick like normal mayo after I refrigerated it for one whole day.The liquid settled at the botton of my jar and the top is just like normal mayo,thick and creamy.Next time,I am going to use silken tofu instead of the soy milk. -
Regular mayonnaise always makes me feel real queasy, so I decided to give this a shot. The only thing I changed was in using regular whole milk instead of soy milk, which I didn't have. After blending, it still seemed pretty liquidy, and I was rather worried, but I poured it into a jar and let it sit in the fridge. The next morning, the oil had settled in the bottom, and I had a nice, thick layer of creamy "mayo" on the top! It tastes great, a little more flavoured than plain mayo, and the lemon juice adds a nice tartness. I used this in cucumber sandwiches for lunch today, and it tasted great! Thanks Dancer! One question though: how long will it keep??
RECIPE SUBMITTED BY
Dancer
Guelph, 0
