Stefanie's This and That: Eggless Mayonnaise

Finally a decent and easy recipe for mayonnaise that isn't made with eggs. I know it's supposed to be fine to have the raw eggs but it really grosses me out. So, I have tried many many times to make it without eggs and had no success. After experimenting for a bit, I feel I hit a winner.

I have made the recipe below with coconut milk and it works as well. It wasn't quite as thick but I think that is because I added the oil too fast that time. It's a good non-dairy alternative. Note: I added another 1/2 Tbsp arrowroot to the coconut version. This mayonnaise keeps only as long as the milk or coconut milk. So, if you are using milk that is ready to expire in two days, that's how long your mayo will be good.

Some things to keep in mind. Emulsions break if you add the oil too fast or if it gets too hot. That is why it is important not to over process or the motor on the blender can heat the mayonnaise and suddenly, what was thickened, is soup. Another thing is not to add too much oil and make sure you have enough acid. It is also good for the milk to be cool but not supper cold. That can prevent the mayonnaise from thickening properly too. The recipe below works well and covers all those bases. If you find it didn't thicken up, maybe you are adding the oil too fast. Yet, you don't want to add it so slowly that it over heats before you are done. Example: Adding the oil a single drop, wait, a single drop, wait. That is good with egg mayo but not with this one.

1/2 cup water

2 Tbsp powdered milk

3 tsp lemon juice

1/2 tsp raw apple cider vinegar

1/4 tsp ground mustard or a squirt of prepared

1 Tbsp arrowroot powder

1/4 tsp onion powder

1/8 tsp garlic powder

1/2 to 1 tsp sea salt

1/2 tsp sugar or half a stevia packet

1 cup grapeseed oil

In a high powered blender, combine the water, powdered milk, lemon juice, vinegar, mustard, arrowroot, onion and garlic powder, sea salt, sugar or stevia. Blend for a moment to combine ingredients. Then with the blender running on high, add just a few drops at a time or a very short trickle. Wait 30 seconds and add more in the same manner. Once it starts to thicken you can add a short thin stream of oil, pause 20 seconds, add more and continue in this manner until all the oil has been added and the is mayonnaise very thick. Don't over process. Store in a airtight container for up to 5 days if using powdered milk. It will thicken even more once it is fully chilled and the flavors will be better.

Note: If it is warm at all, don't cover it right away. Just place it in a container with the lid off and put it in the refrigerator for 10 minutes or so. Then put the lid on after it is cooled. If you put it on too soon, you will end up with water from condensation on the top.

Coconut Milk Version: If using coconut milk, replace the water and powdered milk with 1/2 cup coconut milk and add 1/2 Tbsp of arrowroot powder.