Egg-Free Mayonnaise

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Egg-Free Mayonnaise

This is a super easy mayonnaise recipe.  My daughter loves the taste of this recipe, even more than one prepared with flax or chia as the egg substitute. In fact when I first prepared it she searched for all the foods in the house she could possibly dip into the mayonnaise. Please note you will need an immersion or stick blender for this recipe.

 
 
Makes about 2¼ cups
 
 
Place the following into a 4 cup measuring cup or large mason jar:
 
½ cup milk or non-dairy milk substitute
2 tablespoons lemon juice
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon sugar (optional)
¾ teaspoon konjac powder or xanthan gum
 
Blend with an immersion stick for 10 – 15 seconds on high speed then slowly drizzle in:
 
1¼ cups extra light olive oil
 
As you’re adding the oil, slowly bring the immersion stick to the top of the liquid and then slowly back down again until all the oil has been incorporated and has thickened to desired consistency.
 
Store in an airtight container in the refrigerator for 7 – 10 days.
 
 
For a printable pdf version of this recipe click here. To download Adobe Reader to view pdfs click here.
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