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6 Ways to Make Egg Less Mayonnaise in Home Kitchens:

Mallika is a foodie with a passion to try new recipes and cuisines, love to Indianise and encourages home cooking!

6-ways-to-make-egg-less-mayonnaise-in-home-kitchens

Mayonnaise, in short, Mayo is a popular condiment in salad dressings, sandwich spreads and dips. The authentic recipe has the usage of eggs but mayonnaise can be made eggless with some products as substitutes for eggs. It can be prepared with a hand whisk, food processor and an immersion blender. An immersion blender is much suitable to make mayo than other appliances.

Cuisine: American

Category: Condiment

Type: Dressing

Shelf life: 3 to 7 days in the refrigerator in a tight lid jar

Caution: Do not freeze

Let's see the 6 ways of making eggless mayonnaise:


1. Cashew Mayonnaise:

Cashew mayonnaise is vegan and oil-free. It is my favourite type of mayo.

Ingredients:

  1. Cashew nuts= 1 cup
  2. Lemon juice= 2 tbsp.
  3. Mustard paste(mustard powder+water)= 1 tsp.
  4. Garlic (optional)= 2 or 3 cloves or Garlic powder= 1 tsp.
  5. Salt= 1/2 tsp, as per taste

Procedure:

  • Soak cashews in 2 cups of water, overnight or in boiling water for 15 to 20 minutes and drain the water.
  • If garlic is used, blanch the pods in hot water for 2 minutes for the removal of rawness.
  • Place all the ingredients in a blender and process for a couple of seconds for required consistency. Check the seasoning and add salt or lemon juice if needed and again process.
  • Store it in a tight lid jar/container in a refrigerator.


2. Full cream milk Mayonnaise:

Full cream milk can be substituted for eggs.

Ingredients:

  1. Full cream milk(chilled)= 1 cup
  2. Sunflower oil= 1 cup
  3. Sugar= 1 tsp.
  4. Salt= as per taste
  5. Mustard paste= 1 tsp.
  6. Crushed black pepper= 1/2 tsp.
  7. Lemon juice or vinegar= 1 tbsp.

Procedure:

  • Take chilled full cream milk in a bowl or food processor jar and add sugar. Then add oil and process for a few seconds. Then add mustard paste, salt, black pepper and vinegar and process for 10 to 20 seconds till the mixture becomes thick and emulsify.
  • Now scrape bowl and again process for 10 seconds till the required consistency. Store it in a refrigerator.


3. Fresh cream Mayonnaise:

In this recipe, fresh cream along with condensed milk is used.

Ingredients:

  1. Fresh cream= 1 cup
  2. Condensed milk= 4 tsp.
  3. Sunflower oil(as per requirement)= 1 cup
  4. Mustard paste= 1 tsp.
  5. Salt= as per taste
  6. Lemon juice or vinegar= 1 tsp.

Procedure:

  • In a bowl or processor jar, combine fresh cream and condensed milk and whisk/process for 2 minutes till the mixture becomes smooth.
  • Then add oil gradually and beat/process till the mixture becomes light and fluffy. Add mustard paste, salt and lemon juice and again process for 2 minutes till the required consistency. Store it in an airtight container in a refrigerator.


4. Milk powder Mayonnaise:

Milk powder can be substituted in place of milk for veg mayonnaise.

Ingredients:

  1. Milk powder= 1 cup
  2. Oil= 3/4 cup
  3. Water= 1/3 cup
  4. Vinegar or Lemon juice= 4 tsp.
  5. Sugar= 1 tsp.
  6. Mustard paste= 1 tsp.
  7. Black pepper powder= 1/2 tsp.
  8. Salt= as per taste

Procedure:

  • Mix all the ingredients except oil and milk powder in a blender and blend for 1 minute. Gradually add milk powder and process for 2 minutes until the mixture becomes smooth.
  • Then add oil and process for 2 to 3 minutes till the required consistency and store it in the refrigerator.


5. Soymilk Mayonnaise:

Soymilk mayo is very nutritious.

Ingredients:

  1. Soymilk= 1/2 cup
  2. Sunflower oil= 1 cup
  3. Lemon juice or vinegar= 2 tsps.
  4. Salt= 1/2 tsp.

Procedure:

  • The soymilk and oil should be at room temperature. Place all the ingredients in a blender except oil and blend for a couple of seconds.
  • Then add the oil gradually keeping the blender at a slow speed until the mixture thickens. Then you can change the speed from low to high and process for a couple of seconds.
  • Check the seasoning and add salt if needed. If the mixture is too thick, add more soymilk and if it’s too thin add more oil. Process again until the required consistency and store in a fridge.


6. Aquafaba Mayonnaise:

It is a rare kind of mayo yet an interesting recipe. Aquafaba is a Latin word which means bean water; Aqua means water and faba mean beans. The beans used here are chickpeas. The boiled water in which chickpeas are cooked is nothing but aquafaba. In some recipes, it is used as a substitute for egg whites.

Ingredients:

  1. Aquafaba= 1/2 cup
  2. Sunflower oil= 3/4th to 1 cup
  3. Lemon juice or vinegar= 1/2 tsp.
  4. Honey or maple syrup= 2 tsps.
  5. Mustard paste= 1/4 tsp.
  6. Salt= 1/4 tsp as per taste

Procedure:

  • Add Aquafaba and other ingredients except for oil in a blender and process for a couple of seconds till they are mixed well.
  • Then add oil slowly and process for 2 minutes till it thickens. scrape the container and check the seasoning. Add salt or vinegar or oil according to the requirement and again process for 1 minute till the required consistency.
  • Use immediately or store it in an airtight container in a fridge.


Enjoy your salads, sandwiches and fries with these Mayo varieties.

Happy and tasty cooking!







Comments

peachy from Home Sweet Home on August 11, 2020:

Great ideas. Never thought of using cashews.

MallikaLotus (author) from Hyderabad, India on August 09, 2020:

Thank you maam.

Peggy Woods from Houston, Texas on August 09, 2020:

Thanks for sharing so many recipes for eggless mayonnaise. Some of these sound tasty!