Eggless mayonnaise
Creamy, tangy mayonnaise made with cream instead of eggs. Makes 2 cups
A rich, egg-free mayonnaise whisked from fresh cream, mustard and oil and sharpened with vinegar. It's thick enough to dress coleslaw, potato salad and sandwiches. Keep it covered in the fridge and use within 3 days.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 16
Ingredients
Method
0/3 doneStep 1: Put 2 cups fresh cream in a large bowl with 1 tsp mustard powder, ½ tsp salt and ¼ tsp ground black pepper. Whisk until it thickens to soft, floppy peaks. Chilled cream thickens fastest.
3 minStep 2: Keep whisking and add 4 tbsp salad oil gradually, a little at a time, until it's all mixed into the cream.
2 minStep 3: Whisk in 2 tbsp white vinegar, taste for seasoning and refrigerate until needed. Serve with coleslaw and salads.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 1 g
- Carbs
- 1 g
- Fat
- 15 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does eggless mayonnaise take?
- About 10 minutes in total.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh cream?
- Double or whipping cream, same amount.
- What can I use instead of mustard powder?
- Prepared mustard: 1 tbsp per tsp of powder.
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