Allergy Friendly Friday: Egg and Garlic Free Mayonnaise Recipes

Thanks to foodinjars.com for use of the image!

This is for Cheryl, who wrote me asking if I had a recipe for a garlic and egg free mayonnaise.  Since basically ANY home made mayonnaise doesn't have garlic in it, I went searching for egg free mayonnaise recipes to share :).  So, here you go girlfriend!  Any recipe that calls for canola oil I'd sub out safflower oil or olive oil (if you like an olive like taste to your mayonnaise), but that's just me.

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

Directions

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.

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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

Directions:

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.