Eggless Mayonnaise

Here are three different recipes for eggless mayonnaise. The first recipe uses condensed milk as the
base and is a sweet mayonnaise. The second recipe calls for evaporated milk, and the third is a dairy-
free variety featuring pureed tofu.
Mayonnaise I
• PREPARATION TIME: A few minutes
• SETTING: 10 minutes
• YIELD: About 1 1/2 cups (375 ml)
• 1 cup (250 ml) sweetened condensed milk
• 4 tablespoons (80 ml) olive oil
• 1/2 teaspoon (2 ml) salt
• 1 teaspoon (5 ml) mustard powder
• 4 tablespoons (80 ml) fresh lemon juice
• 1/4 teaspoon (1 ml) black pepper

1. Combine all the ingredients except the lemon juice in a bowl. Gradually add the lemon juice whilst
stirring with a whisk until the dressing thickens. Allow the mayonnaise to set for a further 10 minutes
in the refrigerator.

Mayonnaise II
• PREPARATION TIME: A few minutes
• SETTING TIME: 10 minutes
• YIELD: About 2 1/4 cups (560 ml)
• 1 cup (250 ml) evaporated milk (unsweetened)
• 1 cup (250 ml) safflower oil
• 1/2 teaspoon (2 ml) salt
• 1 teaspoon (5 ml) honey (optional)
• 4 tablespoons (80 ml) fresh lemon juice
• 1 teaspoon (5 ml) mustard powder

1. Place the evaporated milk in a blender. While the blender is on, gradually add the oil until the
mixture slightly thickens. Add the salt, optional honey, lemon juice, and mustard powder. Continue
blending until the mixture thickens further. Allow the mayonnaise to set for a further 10 minutes in the
refrigerator.

Mayonnaise III
• PREPARATION TIME: A few minutes
• SETTING TIME: 10 minutes
• YIELD: Almost 2 1/2 cups (625 ml)
• 2 cups (500 ml) mashed firm tofu
• 1/2 cup (125 ml) olive oil
• 4 tablespoons (80 ml) fresh lemon juice
• 1 teaspoon (5 ml) mustard powder
• 2 teaspoons (10 ml) honey (optional)
• 1 teaspoon (5 ml) salt water (if required)

1. Combine all ingredients (except the lemon juice and water) in a blender. Blend until smooth and
creamy. Gradually add the lemon juice. If the mayonnaise is too thick, add a little water. Refrigerate.