Food website Imagelicious has shared a two-minute homemade mayonnaise recipe that replaces raw eggs with milk and oil to create a thick, silky condiment.
The recipe is aimed at cooks who want to avoid store-bought versions with chemical flavours and questionable ingredients, as well as those who avoid raw eggs because of food poisoning concerns, religious fasting, or allergies. According to the publication, anyone can succeed with the formula, which it said is impossible to ruin when instructions are followed.
Traditional culinary mayonnaise is an emulsion of vegetable oil and raw egg yolks, where yolk proteins act as natural binders. However, uncooked eggs carry a recognised risk of salmonella bacteria, which causes food poisoning, leading many home cooks to seek dairy-based alternatives where milk proteins stabilise the oil.
Ingredients and measurements
The base requires half a glass of olive oil or sunflower oil combined with a quarter glass of milk containing two to three per cent fat. A single teaspoon of table vinegar or apple cider vinegar provides the acidity, alongside half a teaspoon of salt and one teaspoon of mustard.
Cooks can also include an optional pinch of turmeric, which gives the finished sauce a yellowish hue. For smaller households needing a reduced portion, all the listed quantities can simply be cut in half.
The publication advised that while home cooks can adjust the salt and mustard to suit their personal heat preferences, the vinegar measurement must not be reduced. The vinegar is essential to building the thickness of the sauce and binding the emulsion together into a unified mass.
Blending technique and extra seasonings
To prepare the condiment, all ingredients are placed together into a tall container. The mixture is then blended at high speed for about 30 to 40 seconds until it turns into a uniform, smooth cream.
The liquid should visibly thicken as the blender runs. If the sauce fails to set, the outlet noted that adding slightly more vinegar will correct the texture.
Once blended, the sauce can be tasted and adjusted with extra salt or mustard if desired. Imagelicious also recommended customising the base by stirring in dried herbs, garlic powder, paprika, fresh greens, or sriracha.
Storage and freshness guidelines
The finished egg-free mayonnaise can be stored in the refrigerator for up to 10 days in a sealed container.
The publication warned cooks to inspect the sauce before serving and to throw it away immediately if it develops a sour smell or an unpleasant aftertaste.
