Egg-free mayonnaise
1
Who said egg-free mayonnaise is impossible? Homemade egg-free mayonnaise is not only a reality but also a true find for those who follow a vegan diet or have an egg allergy. It is made faster than lightning with just a blender. The perfect texture and taste, which does not yield to the classic recipe, impresses at first sight. Your salads, sandwiches, and other dishes will eagerly await this addition! By the way, this mayonnaise is so versatile that it can be customized to your taste with simple ingredients—from lemon juice to mustard. It always turns out thick, tender, and ready for experiments.
Variations:
- Instead of lemon juice, you can use apple cider vinegar
- Add 1.5 tablespoons of lemon juice at the end for extra taste
- Adjust the amount of mustard and sugar to your taste
Secrets of tenderness and taste:
- All ingredients must be at room temperature
- Cold milk does not whip well, hot milk will spoil the recipe
- Move the blender up and down evenly for better consistency
Tips for ingredients:
- Use refined sunflower, corn, or olive oil
- Use store-bought milk instead of homemade for consistent results
- Use regular hot mustard for the true mayonnaise taste
Small culinary nuances:
- At the start, hold the blender at the bottom of the bowl for a few seconds without lifting
- Lift the blender only when the liquid begins to thicken
- Finished mayonnaise should be so thick a spoon can stand in it
Ingredients for the recipe
Ingredients
Molokija Milk 2.5% 870g
100 ml
Oleina Presova Refined Sunflower Oil 500ml
200 ml
Veres Ukrainian Strong Mustard 120g
1 tsp
Lemon
1 tbsp juice
White Sugar
0.5 tsp
Moryachka Grinding №1 Natural Edible Sea Salt 450g
0.5 tsp
Preparation steps
01
Temperature Preparation — Ensure the milk and oil are at room temperature. Cold milk does not whip well, and hot will spoil the recipe. Time: 2 min. Reference: Ingredients ready for mixing.
02
Pour the milk into a container — Pour 100 ml of milk into a glass blender bowl or a half-liter jar. Time: 1 min. Reference: Milk in the container.
03
Place the blender at the bottom — Immerse the immersion blender at the very bottom of the bowl and hold it there. Time: 0 min. Reference: Blender fixed at the bottom.
04
Pre-whip the milk — Whip the milk for a few seconds in place, without lifting the blender, until it is slightly mixed. Time: 1 min. Reference: Milk slightly mixed.
05
Gradually add oil — Gradually pour 200 ml of oil, simultaneously moving the blender up and down evenly. Time: 1 min. Reference: The mixture begins to thicken and whiten.
06
Whisk until done and adjust the flavour — Once the mayonnaise has thickened, add the mustard, lemon juice, sugar and salt, then whisk again with a hand blender for 10–20 seconds until completely smooth. Time: 1 min. Guide: The mayonnaise should be thick, smooth, slightly tangy and well-balanced in flavour.
07
Tip: Store the finished mayonnaise in a jar with a lid in the refrigerator for up to 7 days. For extra taste, you can add 1-1.5 tablespoons of lemon juice at the end of whipping.
Where to order ingredients
Select the required ingredients in one of the stores
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