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Homemade mayonnaise without eggs

updated

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Ingredients for 1 servings:

  • 1 dl whole milk
  • 15 g mustard
  • 4 drops of lemon juice
  • 1 clove(s) garlic
  • 100 g low-fat curd cheese
  • 50 ml vinegar
  • 150 ml rapeseed oil, possibly more
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp aromatics
  • 3 dashes of Maggi

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Blend all ingredients, except the oil, with a hand blender, then slowly add the oil until the desired consistency is reached. Season the mayonnaise to taste and pour it into a screw-top jar. The mayonnaise will thicken slightly as it sets. It will keep in the refrigerator for about 10 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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