No-Eggy Mayo

This recipe produces an eggless mayonnaise that rivals real egg mayonnaise in both taste and texture and is much less expensive than commercial dairy/egg-free mayonnaise. The ingredients are readily available in most markets and an immersion blender or food processor makes this a nearly foolproof method for making mayonnaise. The advantage of using a food processor is that the machine does most of the work for you. The advantage of using an immersion blender is that the mayonnaise will be thicker, yet requires less oil. The disadvantage of the immersion blender is that your hand and arm may become tired from controlling the blender. The immersion blender method also requires a little dexterity to manage blending with one hand and pouring the oil with the other hand. If another person can help pour the oil, the process is much easier. I have personally used both methods many, many times and now favor the immersion blender method for producing the best quality mayonnaise. It’s definitely more of a chore, but the results are well worth it. A standard or high-powered blender is not recommended for making mayonnaise because once the mixture thickens, it’s nearly impossible to keep it turning in the blades while adding the oil. Sunflower, safflower, canola and soybean oil are the best oils for making this mayonnaise. Extra-virgin or virgin olive oil will add a bitter undertaste to the mayonnaise. If you wish to include olive oil, reduce the carrier oil by ½ cup and mix ½ cup olive oil into the carrier oil. This is my own signature blend and yields about 2 cups of the finest egg-free mayonnaise.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

FOOD PROCESSOR METHOD: Place all of the ingredients EXCEPT for the oil into a food processor and process the mixture for about 10 seconds.

Step 2

Turn the food processor on continuous run (if you have speed settings, run on high speed) and SLOWLY begin to drizzle the oil into the mixture through the food chute. The addition of the oil will take about 2 minutes, so be patient and don’t rush. You should begin to note a change in the consistency of the mixture after about 1 and ¼ cup of oil has been added. Continue to SLOWLY add the remainder of the oil. As soon as all of the oil has been incorporated, turn the processor off - the mayonnaise is finished. Transfer to a glass jar or plastic container and refrigerate.

Step 3

Note: I cannot emphasize enough the importance of adding the oil slowly. If you add it too fast, the emulsion may break and revert back to a liquid.

Step 4

IMMERSION BLENDER METHOD: Place all of the ingredients EXCEPT for the oil into a 4-cup glass measuring cup or heavy glass/ceramic bowl. Insert the immersion blender and process the mixture for about 10 seconds. Now with the immersion blender running on high speed, SLOWLY drizzle the oil into the blending cup or bowl. Move the blender up and down and side to side as you add the oil (you can stop blending to give your arm a rest as long as you stop pouring the oil; then resume when you’re ready). Continue blending until all the oil is incorporated and the mixture is emulsified and very thick. Transfer to a glass jar or plastic container and refrigerate.

Step 5

Note: I cannot emphasize enough the importance of adding the oil slowly. If you add the oil too fast, the