Mayonnaise is a seasoning product for many salads. However, almost all mayonnaises on store shelves have preservatives, so most housewives prepare this product at home. The classic homemade mayonnaise recipe uses eggs, but there are other options.
Egg-free homemade mayonnaise recipe
You will need:
- two teaspoons of mustard;
- 150 ml of milk;
- three tablespoons of lemon;
- 300 ml of vegetable oil;
- a teaspoon of salt.
Put all ingredients except lemon juice in a blender and turn on the kitchen appliance. Beat everything until the mixture thickens slightly. As soon as the mixture becomes like medium-fat sour cream in consistency, turn off the blender, add lemon juice to the mass and stir. The mayonnaise is ready.
Egg-free mayonnaise recipe
You will need:
- 125 ml of vegetable oil (preferably olive oil);
- four tablespoons of cream;
- a teaspoon of salt;
- a teaspoon of pepper;
- two teaspoons of mustard;
- two teaspoons of yogurt;
- three tablespoons of lemon juice.
Take a deep bowl, pour cream into it, add mustard, pepper and salt. Begin to beat with a mixer at low speed, after a minute of beating, increase the speed of the appliance and start pouring in vegetable oil in a thin stream. Next, pour lemon juice into this mass (it will help the mayonnaise become thicker), beat, then add yogurt and mix.
Egg-free mayonnaise with milk
You will need:
- three tablespoons of lemon juice;
- a pinch of salt;
- 1/2 glass of milk;
- a pinch of paprika;
- a pinch of dry mustard;
- five tablespoons of vegetable oil.
Place all ingredients except oil in a blender bowl and whisk at low speed. Gradually pour in the oil in a thin stream until the mixture thickens. Transfer the finished mayonnaise to a glass jar and refrigerate. Milk mayonnaise is ready. It is worth noting that according to this recipe, the mayonnaise is of medium density.
