Eggless Mayonnaise

Eggless Mayonnaise

9 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
Soy Free Cook
Recipe by  Soy Free Cook

“I wanted to share this recipe.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like. Store in the refrigerator.

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Reviews (9)

Rate This Recipe
THOMPSON07470
23

THOMPSON07470

I made this for a friend's son who has many allergies. I made potato salad using the mayo and it tasted not much different then my regular salad.

Purplemom4
22

Purplemom4

Delicious, economical, and easy to make. I was worried as I was adding the oil because even though I was streaming it slowly the mayo didn't seem to be thickening. I stuck it in the fridge and as it cooled it thickened and tastes like a really good mayo. No HFCS or other preservatives in our mayo now!

John
12

John

used canola oil instead..no problems

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 4.4 g
  • 1%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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