© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Traditionally, mayonnaise is made using eggs, oil, lemon juice and mustard. If you are allergic to eggs or just don't eat egg, you can still enjoy the rich creaminess without the eggs on your burger, sandwich and potato salad with this eggless variant which uses emulsifying agent-milk in the place of egg. Use almond milk or plain soya milk if you want to go dairy-free.

This is a very basic eggless mayonnaise made with milk, lemon juice, Dijon and olive oil. It tastes like real mayonnaise and has the same texture as mayonnaise. It's made in an immersion blender and keeps well in the refrigerator for up to a week.
100 ml 3.5% Whole milk, cold
1-2 Garlic cloves, minced (or 1/3 tsp Garlic powder)
1 tbsp Freshly squeezed lemon juice
1/2 tsp Dijon mustard
200 ml Extra-virgin olive oil (or sunflower oil)
1/2 tsp Sea salt
Freshly milled pepper

In an immersion blender jar, add milk along with garlic, lemon juice, and Dijon mustard.
Pulse a few times until frothy. Slowly add in oil while continue pulsing until it's emulsifi ed and thick. Season with salt and pepper. To attain a better consistency, chill for an hour before using.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

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