How to make mayonnaise without eggs?

Do you want to make a file mayonnaisebut morean egg In the refrigerator Or do you not use it? Don’t panic, because solutions exist. We offer you receipts alternatives but also Tasty !

whether with French friesa sandwich with tuna with Meat or one fishDelicious mayonnaise is the perfect accompaniment. The autumn Is there this cold sauce calling everyone Aperitif. However, we do not always have all the necessary components in our site kitchen Or some dietary restrictions prevent us from eating what we want. However, it is often sufficient to replace a file the components by another and you’re done. This is the case for mayonnaise, which can be prepared without eggs. Follow the guide:

traditional mayonnaise

First, let’s go back a little. For the record, mayonnaise was invented in SpainDuring the war in 1756. Specifically in Menorca, in the town of Mahon. Then he calledMahoneyIt was the cook of Duc de Richelieu who presented this grandmother to him at a banquet. Then it consisted of only two ingredients:oil and thean egg. …Since then, many countries have adopted it and love this white sauce! They can be found in various textures and tastes all over the world.

In France, here is the recipe for homemade mayonnaise which is generally found:

Ingredients :

  • 1 egg yolk
  • 10 cl of oil (sunflower for example)
  • a pinch of vinegar
  • 1 tablespoon of mustard
  • the salt
  • Pepper

In a bowl, mix egg yolk, mustard, vinegar, salt and pepper. Then whisk, mixing the oil in small doses. You will then see the mayonnaise thicken as it is. Keep going until you get the perfect texture. There you are, your homemade mayonnaise Ready. You can finish the recipe by adding a tablespoon of Lemon juice juice or vinegar.

Feel free to change the taste by changing the oil or adding another oil aromatic herbs.

Let’s see the possible recipes for eggless mayonnaise to accompany a authorityfrom Sea fruit or some raw vegetables !

mayonnaise recipes without eggs

  • Cornstarch mayonnaise

For this recipe, you need 20 grams of Corn Starch1 teaspoon of mustard, 4 tablespoons of milk Andoil. Pour water and milk into a saucepan over low heat and gradually add cornstarch until it boils. Once the mixture thickens, remove the pan from the heat and place the mixture in a bowl to cool. Then add the mustard and then the oil according to the dosage while whisking. Finish by adding salt, pepper and 1 tablespoon of lemon juice. Taste good!

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Corn Starch Jasmine Doo
  • Mayonnaise with soy cream

You need about 200ml of soy cream, 1 tablespoon of mustard, 10 cl of oil and 1 teaspoon of lemon juice. In a bowl, pour the soy cream and mustard and then mix them with an electric mixer to get a nice consistency. Slowly add the oil while whisking until the mixture is thick enough. Finish with lemon juice while continuing to mix. Your sauce is ready.

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soy cream Paulina Tankelev
  • Mayonnaise with white almond puree

You need 60 grams of White almond puree, 2 teaspoons of mustard, 150 ml of oil and 50 grams of lemon juice. In a blender, put the pureed white almonds and half the lemon juice, then blend. Add the rest of the lemon juice and mix again. Then add the mustard and gradually dilute the oil while mixing, to get a thinner, more pleasant texture. Reward yourself!

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white almond Ivan Samkov

For this mayonnaise, you need 45 ml of creamy milk100 ml oil (from sesame example), 1 teaspoon white vinegar, 1 teaspoon mustard, salt and pepper. In a blender, pour milk and oil. Mix until you get a thick and homogeneous consistency. Then add vinegar and mustard and stir again. You should have a solid and creamy sauce. All that remains is to season it with salt and pepper.

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creamy milk Accurate Equipment

If you have a short time, know that there are commercially available vegan mayonnaise Say “vegetarian“Everything is already ready. Go to a specialty store organic And vegetarian. Something that makes everyone happy.

As for the keepSince homemade mayonnaise does not contain eggs, you can keep it longer than a traditional sauce. All you have to do is put your preparations in a file airtight container and keep it at refrigerator 4-5 days.

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