EGGLESS MAYONNAISE RECIPES
EGGLESS MAYONNAISE RECIPE - FOOD.COM
This a GREAT mayo, it will keep 4 to 5 days in the refrigerator and can be doubled or tripled or cut in half.
Total Time 10 minutes
Prep Time 10 minutes
Yield 3/4 c.
Number Of Ingredients 6
Steps:
- Put all the ingredients except the oil in a blender.
- Blend on lowest speed.
- Add the oil slowly until the mixture starts to thicken.
- Continue blending until thickened and smooth.
- Transfer to a jar and store in the refrigerator.
Nutrition Facts : Calories 1066, FatContent 112, SaturatedFatContent 14.5, CholesterolContent 0, SodiumContent 877.8, CarbohydrateContent 14.9, FiberContent 1.5, SugarContent 8.1, ProteinContent 5.7
EGGLESS MAYONNAISE RECIPE - FOOD.COM
This is a very old recipe for a Spanish/Portuguese condiment recently highlighted by David Leite, the founder of Leite's Culinaria, in his book, "The New Portuguese Table." David learned the recipe from Ilda Vinagre, a chef in Portugal (who, in turn, had learned it from a cook in Brazil). It is silkier and lighter than regular mayonnaise, tasting a bit like olive-oil-whipped cream. Great for those who cannot eat eggs and miss the mayo in their sandwiches!
Total Time 2 minutes
Prep Time 2 minutes
Yield 1 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cold milk, lemon juice, garlic, and pepper in your blender. Blend on high for 30 seconds.
- Combine oils. While blending on high speed, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread until the mixture thickens and resembles a soft mayonnaise. You may need more or less oil.
- Season with salt to taste. The mayonnaise will last up to 1 week in the fridge. Servings: approximately 16 tablespoons.
Nutrition Facts : Calories 93.5, FatContent 10.3, SaturatedFatContent 1.4, CholesterolContent 0.5, SodiumContent 2.1, CarbohydrateContent 0.3, FiberContent 0, SugarContent 0.3, ProteinContent 0.2
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