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Egg Free Mayo
A thick and creamy egg free mayo that is quick, easy and very cheap to make. You won't go back to shop-bought mayo!
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Ingredients
- 150 ml soya milk unsweetened, at room temperature
- 1 tablespoon white wine or cider vinegar
- 2 teaspoon mustard Dijon or English mustard
- ½ teaspoon salt
- 250 ml oil a flavourless oil like sunflower or rapeseed oil works well, or a combination of olive oil and flavourless oil.
Instructions
- Put the soya milk, vinegar, mustard and salt into a jug and use a hand blender / stick blender to blitz until smooth.
- Add the oil (all in one go), and pulse with the hand blender until the mayonnaise starts to thicken.
- Mix well and pulse again until the mayo has completely thickened. Store in a jar or airtight container in the fridge for a week.
Video
Notes
Start with all the ingredients at room temperature for best results. The oil and milk emulsify much more easily when everything is at the same temperature.
To 'pulse' with your hand blender, just press the power button for a short burst then release, and repeat. This gives you much more control rather than just holding down the button.
When thickened, taste and add more salt and/or vinegar to your own preference.
Nutrition
Serving: 1tablespoonCalories: 82kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 49mgPotassium: 8mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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