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Mayonnaise without egg

Hello,

Some days ago while eating on work I listened how a woman tell other woman how to make a mayonnaise without using egg. At the end is just as simple as replacing the egg with milk, which have some advantages

  • Specially on summer you end with the risk of salmonella
  • Reduce the cholesterol supplied by the egg (you can use nonfat milk)
  • It can be preserved more time

Ingredients:

  • One measure of milk
  • Two measures of oil (sunflower oil recommended)
  • Salt
  • Lemon of vinegar
  • Ground pepper (optional)
  • Garlic (optional)

And this is extremely simple. Just add on a blender cup one part of milk (which could be nonfat milk) and two parts of sunflower oil, add also some drops of lemon juice or vinegar and a pinch of salt. Optionally you can also add some ground pepper or garlic cloves, and of course some other ingredients you like.

Place the mixer at the bottom of the cup and start mixing. In just few seconds the milk and oil will emulsionate and you need to move up and down a few time the mixer, then you’re ready.

You can use this sauce in a lot of recipes and sandwiches. I’ve used it together with some asparagus just painted with olive oil, with a pinch of salt and ground pepper baked in the oven at 350ºF (180ºC) for 20 minutes.

Lactonesa

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

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  1. José Luis
    August 19, 2014 at 18:16

    Lo cierto es que los espárragos a la plancha no se suelen servir con mayonesa…. De hecho, no recuerdo haberlos comido con mayonesa nunca. Los que se sirven con mayonesa son los espárragos blancos cocidos.

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