mayonnaise

5 from 1 vote

home made mayonnaise, with no eggs

Prep Time15

Total Time15

Course: Side Dish

Cuisine: English

Keyword: budget meals, cheap family recipes, egg free

Dietary Requirements: Vegetarian

Servings: tsps

Calories: 29.29kcal

Cost: 51p a jar

Put the milk and the vinegar into a bowl, add the spices and the salt into it and mix well, using an electric whisk on a slow setting.
150 ml milk, 1 tbsp vinegar, salt & pepper to taste, 5 g mustard
Continue mixing and start adding the oil, you need to add the oil slowly mixing constantly, pouring the oil in a steady very thin stream.
325 ml vegetable oil
Continue adding the oil until the mayonnaise is thick enough and then continue mixing for a little while, one minute is enough.
It should now have the consistency of thick cream, it will however thicken up in a while, ideally overnight.
Make 2 batches in the month.

What changes can I make

I usually use an egg in my mayonnaise, we don’t have one available on meal plan 1, hence the development of this recipe using milk. If you have an egg, just swap out the egg for the milk.
Swap the milk for aquafaba (the water from a tin of chickpeas). This version takes a long time to thicken up
Add in a crushed garlic clove for a garlic mayonnaise
Add a generous spoonful of Patak’s Brinjal Pickle / Sweet chill sauce / chutney of any kind / tomato puree
Make an avocado oil mayonnaise by changing the oil
Use half olive oil and half vegetable oil, no more than half olive oil, it makes an incredibly bitter mayonnaise used on its own