Ingredients: How to Make Eggless Mayonnaise


This is how we made our mayonnaise as I was growing up. It was a favourite of my mother’s, and she had made it for many many years. Sweetish, tangy and lovely, it was a delight to find this recipe again in my archives.

Are you looking for salad dressings? Try our Lemony Yoghurt DressingCurry Dressing, and Soy Dressing. Or try a salad using this mayo: Quick Tomato Salad with Mustardy Mayo.

Feel free to browse recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006. Find all our  Salad Dressing recipes here. Or you might like to browse our Salad recipes. Take some time to explore our easy Mid Summer recipes.

1950's Mayonnaise

Mayonnaise, 1950’s style

Take one can of sweetened condensed milk, place in a jar and add 1 cup  white wine vinegar, 1 tspn salt, and 2 tsp dry mustard. Shake with the lid on, and refrigerate.

Drizzle it over salads and piles of salad greens. Use in sandwiches. Keep it thick and use it as a dip for vegetables.

recipe notes and alternatives
This recipe is quite flexible. I often make it with the vinegar from the top of home made pickles, for extra flavour, or use sherry vinegar or apple cider vinegar. Use Dijon mustard for a change. Add some pureed parsley, chives or basil.

To make a garlic mayonnaise, replace the mustard with minced garlic.



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