Mayonnaise without eggs in a blender

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make mayonnaise without eggs in a blender? Prepare your food. I highly recommend using odorless, refined oil for making mayonnaise. Virgin oils usually have a characteristic bitterness, which is good in salads, but may not be pleasant in sauces. The oil itself can be sunflower, olive, or whatever you have on hand. The fat content of milk can also be any. To make mayonnaise you will need an immersion blender.

2. STEP 2

   

   Pour the oil into the tall glass that usually comes with your immersion blender. Pour in the milk next. Since liquids have different densities, they will separate.

3. STEP 3

   

   Place the immersion blender in the glass and start blending. The milk and butter will immediately combine and the mixture will turn white. As you whisk, it will begin to thicken. How much the sauce immediately thickens depends on the type of butter you use and the fat content of the milk. My mayonnaise didn’t thicken right away, it’s not a big deal, we’ll fix it later. Beat it for a couple of minutes, no more.

4. STEP 4

   

   Add mustard. Choose it according to your taste, if it is spicy, then add a little, if it is sweet, add more. Add salt and vinegar. Instead of apple juice, white wine or lemon juice is also suitable. Blend the mayonnaise again with a blender. If it is liquid, then pour in a little more vegetable oil in a thin stream to the desired thickness. Taste the mayonnaise. Add any ingredients that are missing. Stir again.

5. STEP 5

   

   Transfer the finished sauce into a glass jar and put it in the refrigerator. It can be stored longer than usual since it does not contain raw eggs. But it’s still better to cook in small portions - fresh mayonnaise tastes better. Dress it on salads or serve it as a sauce for other dishes. Bon appetit!

Comments on the recipe

Eleno4ka

18.10.2023

4.7

I decided to try making mayonnaise without eggs in a blender. I used unrefined sunflower oil and natural milk with a fat content of 3.2%. When blended with a blender, the milk and vegetable oil thickened almost instantly. I added salt, mustard, apple cider vinegar and a little sugar of my own to complete the taste. The mayonnaise turned out thick and delicious! Thanks for the simple and successful recipe, katushafin!

dekretv

18.10.2023

4.8

I was always intimidated by the idea of ​​making homemade mayonnaise in recipes. This recipe attracted me with its simplicity, simple ingredients, positive comments :) the result is delicious. Although, perhaps, it would be more correct to call it not mayonnaise, but sauce. I need to try making lean cutlets for it, I saw the recipe on this site

Sunny777

18.10.2023

4.9

Mmmm, I always try to do everything I can myself. I mean, I even baked sauces, cookies, bread. The simplicity of this recipe is very appealing. Even when I prepared it for the first time, there were no difficulties. It turns out very tasty and incredibly healthy. Thanks for the wonderful recipe!!!

Malvina

18.10.2023

4.8

The eggless mayonnaise turned out to be excellent - tasty, rich and, most importantly, not harmful, unlike store-bought mayonnaise. Easy to prepare - just 15 minutes. Thanks for the recipe!

Eleanor

18.10.2023

4.9

Mmmmmm... What a delicious Mayonnaise made with milk, without any chemicals, emulsifiers and other bullshit!!! Thank you! My version of the recipe...

stringka

18.10.2023

4.8

A very simple recipe that I immediately liked because it uses eggless mayonnaise in a blender and is made with milk. By the way, milk comes here, it seems to me, not only for texture, but also for color. Although, as far as I know, vegetable oil also turns white when blended in a blender. My friend makes eggless mayonnaise using water, but I don't particularly like it. And this one is good in all respects, thank you very much!