Homemade Eggless Mayonnaise with Apple Cider Vinegar
Sauces and Marinades | Mexican cuisine
⏳ Time
5 minutes
🥕 Ingredients
5
🍽️ Servings
6
Description
For me, this recipe is one of the discoveries of the year. Firstly, it results in an amazing mayonnaise; secondly, it is very simple and quick; and thirdly, we can do without raw eggs, which is also very important. I couldn't believe it would work for a long time, but when I made it — it was just great! This recipe yields half a liter of wonderful mayonnaise. I REITERATE — ONLY USE A HANDHELD BLENDER! I recommend it!
Ingredients
- Milk - 5 fl oz
- Vegetable Oil - 10 fl oz
- Mustard Greens - 1 tablespoon
- Apple Cider Vinegar - 2 tablespoons
- Salt - to taste
Step by Step guide
Step 1
Pour room temperature milk (can also be from the fridge) into a tall glass for the blender.
Step 2
Add vegetable oil (any kind) to taste (sometimes I use olive oil, sometimes corn oil).
Step 3
Pour the vegetable oil into the glass with the milk.
Step 4
Blend with a handheld blender. In just 5–7 seconds, you will see that you have a thick emulsion.
Step 5
Then add salt, vinegar or lemon juice, and 2–3 tablespoons of mustard, and blend again for 5 seconds!
Step 6
You can add minced garlic, chili, dill, and any other additions to taste.
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