Homemade egg-free mayonnaise

I don’t know about you, but I’m sick of spending money on over-sweet, fake and too many preservative store bought mayonnaise? Some mayonnaise claims to be low in fat yet has so much sugar in it you wonder why it’s called low in fat! Or it’s super expensive for something that doesn’t even taste like mayonnaise! Why can’t I find a recipe to make my own mayonnaise, that doesn’t use too many ingredients and tastes perfect!?

I finally came across this milk mayonnaise and I knew I had to try it!

How easy is this! And I find it tastes wonderful – I now make this every time I need mayonnaise. I will never, ever buy store bought mayonnaise again! This is perfect for people with egg allergies. And to me it’s better than any mayonnaise I’ve ever had or known. It’s always available whenever I need mayonnaise at short notice – the ingredients are always in the pantry for me!

I use this in everything that I need mayonnaise for – my potato salads, my salad sandwiches or hamburger buns, on my deliciously healthy prawn salad and my coleslaw. It can also be used as a base for dips, in pasta salads, salad dressings or wherever you would use mayonnaise.

Here is my adaptation of this mayonnaise*. Hope you like it and enjoy it as much as I do. Can’t wait to hear what you think – do you like it, is it better than any store bought mayonnaise, what have you used this mayonnaise in. I look forward to hearing your thoughts.

INGREDIENTS:
⅓ cup really cold milk
¾ teaspoon of lemon juice
pinch of white pepper
¾ cup of rice bran oil
salt to taste

METHOD:
Combine the first three ingredients into a large capacity beaker.

Using a stick/handheld blender buzz the milk for 30 seconds until frothy.

With the motor running on high, slowly add the oil in a fine drizzle until the mixture thickens and resembles a soft, silky mayonnaise.

Season with salt to taste.

Place in a jar until needed in the fridge.

*As stated in David Leite’s post, this is not classified as a true mayonnaise.