As I stated in my last post on how to make a nigerian bama mayonnaise, mayonnaise is a necessary ingredient for sandwiches, salads, sauces and creams.
But of recently, many people ditch the processed mayonnaise for homemade ones because of bad ingredients, excessive additives and harsh preservatives which makes the cream a less than healthy choice.
Mayonnaise can be made with lots of different homemade ingredients based on one’s taste.
I made this post because of some of my readers who have embraced vegan diet or who do not want eggs as an ingredient in their mayonnaise because of its smell.
However, some other people still prefer their mayonnaise with eggs. Keeping them as their number 1 ingredient.
In my own opinion, I prefer to make my mayonnaise without eggs for fear of infection from badly preserved eggs.
I particularly love this post on how to make eggless mayonnaise by skinnyms. It is straight to the point and easy to quickly put together.
Ingredients to make eggless mayonnaise.
1 tablespoon sugar
1/4 cup of milk
1 tablespoon of mustard powder
1/2 tablespoon of vinegar
1/4 tablespoon of salt
Pinch of paprika
Instructions on how to make an eggless mayonnaise
- Put all ingredients in a bowl or immersion blender ( sugar, milk, mustard, powder, vinegar, paprika, salt)
- Blend until ingredients becomes lightly creamy.
- Add your vegetable oil little by little while blending until ingredients becomes creamy, thick and has the consistency of a regular mayonnaise.
- Put in an airtight jar and refrigerate to preserve.
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