|Thanks to foodinjars.com for use of the image!|
Eggless Mayonnaise (source: All Recipes.com)
- 3/4 cup water
- 1 1/2 tablespoons white sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground mustard
- 1/8 teaspoon paprika
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lemon juice
- 1 cup powdered milk
- 1 cup canola oil, or as needed
Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like. Store in the refrigerator.
And here's one for the dairy intolerant too...
Eggless Mayonnaise, Vegetarian (Source: Cooks.com)
- 3 teaspoons lemon juice
- 1/2 cup soy milk
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon prepared mustard
- 6 teaspoons vegetable oil
Put all the ingredients except the oil in a blender. Blend on the lowest speed.
Gradually-literally one drop at a time-add the oil until the mixture starts to thicken.
Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.
Yield: 3/4 c.