I have a recipe from my Mum for an eggless mayonnaise that is made from condensed milk. It is pretty gorgeous, and I love it. There is also a cream based dressing that can be used in many cases as a replacement for egg based mayo. Even this Yoghurt based dressing will substitute for mayo. There is a fourth way of making eggless mayo – from an emulsion of milk and oil (you can make it vegan by substituting soy or nut milk). It is not as flavoursome as my favourite one and is less sweet, but it contains a lot of oil. However it is easy to make and lighter in texture than the condensed milk one.
Use as you would use mayonnaise. It makes a great dip as well.
Eggless Mayonnaise made with Milk
¾ cup milk
1.5 Tblspn lemon juice
1 tspn Dijon mustard
1 clove garlic, chopped
sea salt and black pepper, to taste
up to 1.5 cups (300ml) vegetable oil
Use a stick blender or stand blender. Instructions are for a blender – adjust if using a stick blender.
Place the milk, lemon juice, mustard, garlic, sea salt,and pepper into the blender in the order listed and secure the lid. Blend at a medium speed for 15 – 20 seconds.
Slowly pour oil through the lid opening as it blends. At this stage, stop and taste. Add more mustard, lemon, salt or pepper as necessary. Secure the lid again.
Increase the speed to high and blend for 5 – 10 seconds, using a tamper to press the ingredients into the blades if necessary (or stopping half way through to scrape the mayonnaise down to the base of the container).