Mayonnaise Without Egg But with Endless Possibilities
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 ml milk, no matter which one, soy milk is also possible
- 200 ml oil, e.g., rapeseed or sunflower oil
- 1 teaspoon, heaped mustard
- 1 pinch (s) salt
- 1 pinch (s) black pepper
- 1 tablespoon, leveled vinegar, lighter, or lemon juice
- 1 pinch (s) sugar
- possibly spice (s), herbs or other ingredients, your choice
Print Recipe
Pin Recipe Instructions
- Put the milk and oil in a blender jar (with soy milk it becomes a vegan mayonnaise). The higher the oil content, the more solid the whole thing will be. Salt, pepper and mustard (anything from sweet to lion mustard) with it. Add a pinch of sugar. Put the hand blender in, place it on the floor, pull it up slowly at full power. Then you can add all the other ingredients as you like. E.g. garlic (makes aioli), herbs, curry, cognac (makes cocktail sauce) etc. - give it a try! Tip: With lots of herbs, chopped cucumber and chopped egg (+ garlic?) It becomes a wonderful tartar sauce! In any case, add: acid (vinegar and / or lemon juice). Only after pureeing, because otherwise the milk would curdle.
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