Egg-fee mayonnaise

I’ve been making my own mayo for years a) because it’s so much cheaper and b) better ingredients and no A & P’s.

We recently got back from holidays, and I was craving a nutritious meal after 2 days of plane food so although it was late at night, I nipped down to the local supermarket to grab a bag of coleslaw and some protein.

Got back to the house only to realise I didn’t have eggs to make mayo. Fortunately, the internet is a wealth of wonders ad threw up a simple and quick egg-free one to try.

I still prefer my egg-based version, but for the many people who can’t do eggs, this is great.

It also, surprisingly, emulsifies way more easily than the egg versions, so if that is an issue for you, this is also worth a whirl.

Recipe Egg-free mayonnaise *

1/2 cup oil (light tasting is best – I used light olive oil)
¼ cup milk (I used full fat)
1 tsp ACV (I used apple cider vinegar, but lemon juice or regular vinegar will work). Acid is essential to help emulsify so is not optional.
½ tsp salt
1 tsp Dijon mustard (adjust to taste)
If you prefer a ‘yellowish’ colour a tiny sprinkle of turmeric will work

Method

Put all the ingredients in a tall, narrow container
Use a stick blender or equivalent to blitz for 20 seconds
The consistency will be thick but a little less ‘smooth’ than regular mayo
Use as you would any other mayo

*With thanks to Julia from Imagelicious for the recipe

Judith, MA Cantab (Cambridge University), MSc Psychology (first-class honours), is working on a PhD, an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.

Learn more about Judith here: https://theconfidenteater.com/about/