Eggless Mayonnaise Recipes
EGGLESS MAYONNAISE
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
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
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
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
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
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
EGGLESS MAYONNAISE
Provided by Anita M. Samuels
Categories condiments
Time 10m
Yield About 3 cups
Number Of Ingredients 6
Steps:
- Put the almond milk or soy milk in a food processor, and add the onion powder, sea salt, honey and lemon juice.
- Process with the S-blade or whisk attachment for 30 seconds as you slowly add the oil. The mixture will begin to thicken.
- Longer processing will result in thicker mayonnaise.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 2 grams, TransFat 0 grams
EGGLESS MAYONNAISE
Make and share this Eggless Mayonnaise recipe from Food.com.
Provided by happyhealthy1
Categories Lactose Free
Time 5m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, pour tahini; then add vinegar, lemon juice, seafood seasoning or salt/cayenne mixture, honey, paprika and olive oi.
- Add 1/4 cup of water and whip the contents with a whisk.
- Add more water while you continue to whip the mayonnaise until a creamy consistency.
Nutrition Facts : Calories 108.2, Fat 7.7, SaturatedFat 1.1, Sodium 477, Carbohydrate 8.7, Fiber 1.6, Sugar 3.8, Protein 2.8
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