Homemade Egg-less Mayonnaise in 5 Minutes

Eggless Mayonnaise

Mayonnaise is a classic condiment that can be used on sandwiches, salads, and other dishes. It is typically made with eggs, oil, vinegar, and mustard. However, if you are allergic to eggs or do not have any on hand, you can make a delicious and easy eggless mayonnaise using the following ingredients:

Shelf life: 2 months in refrigerator

Overall Time: 5 minutes

Ingredients:

• 1 cup milk
• 2 cup edible refined oil
• 1/2 teaspoon salt
• 2 teaspoon sugar
• 2 tablespoon vinegar

Instructions:

1. In an electric blender, combine the milk, edible refined oil, salt, sugar, and vinegar. Blend until smooth.
2. While the blender is running, gradually pour in the oil until the mayonnaise reaches the consistency you desire.
3. Taste and adjust the seasonings as needed.
4. Transfer the mayonnaise to a jar or container and refrigerate until ready to use.

This eggless mayonnaise recipe is quick and easy to make, and it is perfect for people who are allergic to eggs or do not have any on hand. It is also a great way to use up leftover milk. Enjoy!

Additional tips:

• Use a high-quality, neutral-flavored oil, such as canola or vegetable oil.
• Make sure the milk is cold. This will help the mayonnaise thicken.
• Add the oil slowly, while the blender is running. This will help prevent the mayonnaise from becoming too thick.
• If the mayonnaise is too thick, add a little more milk.
• If the mayonnaise is overly thin, add a little bit more oil, if necessary.
• Store the mayonnaise in the refrigerator for up to 1 week.

Enjoy your eggless mayonnaise recipe with your favorite snacks such as french fries, burgers, momos, chips, etc.