A Few Eggless Mayonnaise Recipes

Dips and spreads add flavors to the food and makes an excellent appetizers when combined with crackers, bread sticks, veggies, and fruits. And are a great addition to the pantry when one is hard pressed for time and needs a quick breakfast.

At times I rely on the store bought Mayonnaise which have a longer shelf life than the homemade ones. But certainly you can add variations and lots of flavors when you make it at home, apart from getting a much healthy and chemical free mayonnaise.

I have tried a few recipes and like almost all of them, my favorite is the herb Mayonnaise done with fresh yogurt.

A good reason for trying out the egg less version is to cut off the extra calories and make it healthier.

Yogurt & Olive oil mayonnaise

Ingredients;

500 ml of fresh Yogurt
1 tbsp. of Condensed milk
2 tbsp of extra virgin Olive oil
1 tsp of fresh mint (shredded)
1/4 tsp. of black pepper powder
A pinch of Salt
A tsp of herb seasoning

Method: To make this yogurt mayonnaise the curd needs to be thick. Check the post here on how to make hung curd.

Keep the thick curd in refrigerator along with the muslin cloth overnight. Take out the cloth and collect the curd in a clean vessel. Add rest of the ingredients and adjust the taste accordingly.

Refrigerate the Mayonnaise, stays good for 3-4 days.

Notes;

This recipe of Mayonnaise is quite easy to make and needs no blending and churning.
But has a shorter shelf life than the other variations.

Tofu Mayonnaise

Ingredients;

400gms Tofu
2 tbsp Olive oil
1 tsp. Lemon juice
1/2 tsp. crushed Black pepper
1 tsp. honey
A pinch of Salt
1 tsp. vinegar
A tsp of herb

Method: Slice tofu in small cubes, and add all the ingredients in a long neck vessel. Use the hand blender to blend all the above into a creamy mix.

Store the Tofu mayonnaise in a clean glass bottle and refrigerate. This stays good for a week or so.

Condensed Milk Mayonnaise

Ingredients;

400 gms of condensed milk
4 tbsp Olive oil/Salad oil
2 tbsp Lemon juice
1 tsp. Dijon Mustard
½ tsp. crushed black pepper
A pinch of Salt
A tsp of any herb

Method: Take all the above ingredients in a vessel and blend it using a blender or just give a light whisk with a fork. Store the condensed milk Mayonnaise in refrigerator.

Soy Milk Mayonnaise

Ingredients;

1 cup of Soy milk
1/4 cup of Olive oil
1/4 cup of Lemon juice
1/2 tsp Salt/Honey
1/2 tsp crushed Black pepper
1/2 tsp crushed mustard seeds
A tsp of any herb

Method: Take Soy milk in a vessel with long neck and blend it for a few minutes with a blender. Add oil little at a time and keep blending. Mix in rest of the ingredients and store the Soy Mayonnaise in a clan glass bottle and refrigerate.

Notes;

Add any herb of your choice. Dill, Oregano, rosemary, Parsley, Thyme or even Basil will go well.
2-3 crushed Garlic flakes in this Mayonnaise gives an extra flavor and taste.
Use the Mayonnaise as a spread on Sandwiches, bread and crackers.
Makes a good dip for sauteed veggie sticks.
Make party starters by spreading a teaspoon of Mayonnaise on salt biscuits.
Roll out the chapattis or Indian flat bread with the Mayonnaise and grated veggies such as carrots and cabbage for a healthy and quick lunchbox.