Skip to main content

Egg Less Mayonnaise Recipe/Vegetarian Mayo




I like mayonnaise but raw egg! not my thing.I still make egg mayo but use for cooking purposes. for the sandwich spread I love this egg less mayonnaise.Tastes exactly the same but no raw egg.One of my viewers suggested adding a boiled egg yolk, haven't tried yet

Ingredients:
note: use all seasoning as per your taste.

oil (any vegetable oil) 1 cup(room temperature)
whole milk 1/2 cup (room temperature)
lemon juice or vinegar 1 tbsp
salt to taste ( i used little less than 1/2 tsp)
sugar to taste(i used 1/2 tsp)
mustard paste 1/4 tsp(optional)
garlic powder or paste 1/2 tsp


Method:
*A stick blender will work the best for this recipe
*pour milk, oil and seasoning in the blender jar
*start blending at the bottom of the jar, when the bottom starts to thicken pull the blender stick up words slowly
*don't blend everything at once
*blend until desired thickness
*refrigerate for further thickening
*if you use blender, don't add oil at once. drizzle slowly while mixing milk.

Labels:

Comments

  1. ninetteAugust 5, 2018 at 4:35 PM

    There is way for sterilization of egg on you tube for mayo

    ReplyDelete
  2. UnknownMay 13, 2020 at 2:46 AM

    I have made mayonnaise before following other recipes, but this one was just amazing.I am very happy.Thanks a lot. The thickness is unbelievable!!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Peri Peri Pizza Recipe

  Ingredients "For a 12-inch pizza" For the dough All-purpose flour 280g (2 cups for me) Yeast 1 ½ tsp Sugar ½ tsp Salt ½ tsp Olive oil 2 tbsp Warm Milk or Water 150 ml For the sauce olive oil 2 tbsp Garlic 2 cloves Onion ¼  tomato 200g or ½  a can Italian seasoning 1tsp salt ¼ tsp or to taste  For the chicken Chicken cubes 500g 3 tsp peri-peri spice 2 tbsp yoghurt Salt if needed toppings: Mozzarella & light cheddar cheese mix. Vegetable of your choice like Mushroom, green onion, onion, olive, pepper, pineapple, beans etc. * for instruction follow the video
292 comments
Read more

Carrot Cake Recipe/soft & moist -- Cooking A Dream

  You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, almond you certainly can. Although I strongly recommend that you try the way it is.  Ingredients: 250g all purpose flour (1¾ cups-pressed into the cup) 350g finely grated carrot(2 cups -pressed into the cup) 200g sugar(1 cup) 4 eggs 1½ tsp baking powder 1tsp baking soda ½  tsp salt 180ml oil(¾ cup) 1tbsp orange juice  3tbsp orange zest 2tbsp raisin pan size: 20cm x 6cm (8" x 2") baking time: 170°C(340°F)  for 90mins(10mins more or less) Method: coarsely grate carrot in a food possessor  sift flour baking powder and baking soda together in a big bowl beat egg, sugar, salt, orange juice, and zest until pale add oil slowly and beat gently fold in flour add  mix carrot pour the batte
50 comments
Read more

LASAGNA/LAZANYA (quick and easy)

Ingredients: For the meat sauce: 3 tbsp of olive oil a mix of basil, thyme, parsley, rosemary 1 tbsp or dry Italian seasoning 2 tsp 1 large onion 4 cloves of garlic 1 tbsp of chilli flakes black pepper ½ tsp salt to taste (around 1tsp )( remember that cheddar cheese is salty) ground meat 1 kg (beef or mutton) chopped tomatoes 800g water to cook for 30 minutes For bechamel /white sauce: butter 4 tbsp flour 4 tbsp pinch of nutmeg pinch of salt cold milk 3 cups Pan Size: 22 x 32 cm ....... one packet of instant/no-boil lasagna sheet or as needed grated mozzarella cheese grated light cheddar cheese grated parmesan cheese (optional) fresh mozzarella on top (optional) Time and temperature: bake at 200°C preheated oven for 35-40 minutes covered then uncover the lasagna and bake another 10-15 minutes to brown the top a bit. ( oven temperature and time may vary) Notes:  1. caramelize onion and meat before adding tomato for extra flavour 2. pour milk quickly at once for the smooth becham
33 comments
Read more