Creamy Eggless Mayonnaise Evaporated Milk Recipe 45

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EGGLESS MAYONNAISE



Eggless Mayonnaise image

I wanted to share this recipe.

Provided by Soy Free Cook

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 16

Number Of Ingredients 9

¾ cup water
1 ½ tablespoons white sugar
1 ½ teaspoons salt
¼ teaspoon ground mustard
⅛ teaspoon paprika
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 cup powdered milk
1 cup canola oil, or as needed

Steps:

  • 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.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 4.4 g, Cholesterol 7.8 mg, Fat 16.2 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 248.1 mg, Sugar 4.3 g

CREAMY EGGLESS MAYONNAISE (EVAPORATED MILK) RECIPE - (4/5)



Creamy Eggless Mayonnaise (Evaporated Milk) Recipe - (4/5) image

Provided by Paradoxblue

Number Of Ingredients 8

1 tablespoon sugar
1/2 teaspoon paprika
1/2 teaspoon salt
Few grains of white pepper
1/2 teaspoon of dry mustard
1/2 cup of evaporated milk (undiluted)
2 1/2 tablespoons vinegar
1 1/4 to 1 1/2 cups oil

Steps:

  • Mixed dry ingredients with milk, beat in vinegar, add oil gradually, beating thoroughly. Use less oil for thinner mixture or thin with evaporated milk before serving.

EGGLESS MAYONNAISE



Eggless Mayonnaise image

This a GREAT mayo, it will keep 4 to 5 days in the refrigerator and can be doubled or tripled or cut in half.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 3/4 c.

Number Of Ingredients 6

3 tablespoons lemon juice
1/2 cup soymilk
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon prepared mustard
6 tablespoons vegetable oil

Steps:

  • Put all the ingredients except the oil in a blender.
  • Blend on lowest speed.
  • Add the oil slowly until the mixture starts to thicken.
  • Continue blending until thickened and smooth.
  • Transfer to a jar and store in the refrigerator.

EGGLESS MAYONNAISE



Eggless Mayonnaise image

Provided by Anita M. Samuels

Categories     condiments

Time 10m

Yield About 3 cups

Number Of Ingredients 6

1 cup almond milk or unflavored soy milk (original flavor)
1 tablespoon onion powder
1 tablespoon sea salt or salt substitute
2 tablespoons honey
Juice of 1 lemon
2 cups oil (corn, canola or safflower)

Steps:

  • Put the almond milk or soy milk in a food processor, and add the onion powder, sea salt, honey and lemon juice.
  • Process with the S-blade or whisk attachment for 30 seconds as you slowly add the oil. The mixture will begin to thicken.
  • Longer processing will result in thicker mayonnaise.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 2 grams, TransFat 0 grams

EGGLESS MAYONNAISE



Eggless Mayonnaise image

This is a very old recipe for a Spanish/Portuguese condiment recently highlighted by David Leite, the founder of Leite's Culinaria, in his book, "The New Portuguese Table." David learned the recipe from Ilda Vinagre, a chef in Portugal (who, in turn, had learned it from a cook in Brazil). It is silkier and lighter than regular mayonnaise, tasting a bit like olive-oil-whipped cream. Great for those who cannot eat eggs and miss the mayo in their sandwiches!

Provided by Raquel Grinnell

Categories     Very Low Carbs

Time 2m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 7

1/3 cup whole milk, VERY cold
3/4 teaspoon fresh lemon juice
1 garlic clove, peeled (small)
1/8 teaspoon fresh ground white pepper
1/2 cup vegetable oil
1/4 cup olive oil
kosher salt

Steps:

  • Combine cold milk, lemon juice, garlic, and pepper in your blender. Blend on high for 30 seconds.
  • Combine oils. While blending on high speed, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread until the mixture thickens and resembles a soft mayonnaise. You may need more or less oil.
  • Season with salt to taste. The mayonnaise will last up to 1 week in the fridge. Servings: approximately 16 tablespoons.

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