Egg-less Mayonnaise

I have missed mayonnaise ever since I was diagnosed with a sulfite sensitivity, but have never found a recipe that did not contain eggs that seemed decent or adaptable. I recently discovered that you can emulsify oil with milk if you are careful. Huzzah – I can now make mayo!

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  • 1/3 cup very cold full fat milk
  • 3/4 teaspoon fresh lemon juice
  • 1/8 teaspoon freshly ground white pepper
  • About 3/4 cup olive oil (or 1/2 sunflower oil and 1/4 cup olive oil for a milder flavor
  • Sea salt

Combine the milk, lemon juice and pepper in a blender. Blend on high until frothy. Continuing to blend on high, very slowly begin to add the oil one drop at a time. slowly increase this to a very thin drizzle. The mixture will thicken to a creamy blend, slightly softer that a store-bought mayo. Salt to taste.

Once you get the basic technique down, you can go crazy with herbs. Cilantro, ginger, tomato paste – really anything fresh that you can blend in there. (Ok, I suppose you could use dried herbs in a pinch, but those will stay solid and not blend in like the fresh herbs do).

If you don’t have a blender, you could do it with a stick type hand-held blender to mix it with – just be sure you keep moving it up and down as you blend. I don’t think I could drizzle and blend at the same time, so that way might make it a two person job!

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4 Responses to Egg-less Mayonnaise

  1. Kara says:

    OMG! I’ve been searching for a mayo recipe for 3 years to try and adapt and none of them ever looked like anything worth even trying! THANK YOU! will be trying this soon! Have you had any luck substituting it in any salads or other recipes that call for mayo?

    • Tracy says:

      I made a delicious tuna salad with it. I did find that after the first day or two it seemed to thin out and then it was only good for dipping or pouring over chicken and not mixing it with anything. Still delicious, though!

  2. Thank you so much for the recipe, I need advice I am new to tne sulfite problem. After 4 trips to Er I have to learn alot fast. What do you use to flavor meats? I have been a huge user of onion and garlic in the past to flavor meat and meatloafs what do you use to get a similar flavor? Also is yeast OK to use to make bread? I AM 58 and need to change how I cook, (I love to cook and eat). Do you use chocolate such as cocoa from trader joes in recipes, is it safe? I would be so grateful if you would help me learn.
    Thank you

    • Tracy says:

      Hi Charlene – welcome. I am sorry you have been going to the er – it can be terrifying! For poultry I typically use a little olive oil and sea salt and then I generously sprinkle thyme, rosemary, savory and marjoram on it. For lamb I use sea salt and fresh rosemary sprigs. For beef, I just use salt. If you want to use pepper, use only green and grind it yourself, never use the black and don’t use preground. If I were doing a meatloaf I would likely use salt, thyme, oregano and lovage. I also tend to go toward Indian spices with ginger and fenugreek. I know lots of folks that have trouble with yeast, I would be cautious there. I use cacao powder, but many people react to it, so be careful there as well. Let me know what other questions you have!


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