Eggless mayo?

[PeachBaby]

Is it *possible* at all to make mayonnaise without using eggs? I know eggs are important for it, but was still wondering nevertheless if there is some way.

[Therese's Mommy]

I made this one using hemp milk http://glutenfreeday.com/?p=65 I was pretty good. The second time I made it I ruined it because I used the same measuring cup for the hemp milk and the oil without drying it. It was whipping up nicely but then when I got to the bottom of the cup there was a little bit of water and it dripped in and ruined it The first time it whipped up nicely.

I haven't made this one yet
http://glutenfreegoddess.blogspot.co...-oil-mayo.html

[blessedmama59]

Have you tried substituting plain yogurt for mayo? It has the same tangy and creamy taste as mayo, but a lot healthier. It's simple to make too.

[To-Fu]

Vegenaise is what we use:

http://www.followyourheart.com/

[Magelet]

david lebovitz mentions a milk (instead of egg) mayo. http://www.davidlebovitz.com/archive...cipe_herb.html obviously you could make it without the chervil

[Delilah83]

Originally Posted by PeachBaby

Is it *possible* at all to make mayonnaise without using eggs? I know eggs are important for it, but was still wondering nevertheless if there is some way.

there's probably vegan recipe options floating around the internet (ie made with egg subsitutes) but if you have a motar and pestle and some free time you can make garlic aioli

Allioli (Traditional recipe)

Cooking time: 20 min aprox.

Ingredients

4 garlic cloves, peeled
Pinch of salt
Fresh lemon juice (some drops)
Extra-virgin olive oil (Spanish preferred but not essential)

Method

Place the garlic in a mortar along with the salt.

Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)

Add the lemon juice to the garlic.

Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.

Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.

Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.



Note: Just make sure you're adding the olive oil slowly, drop by drop. Keep moving the pestle around the mortar in a circular motion and keep dreaming of the thick, creamy sauce at the end of it all.

[425lisamarie]

the closest to real mayo i've done is basically just subbing silken tofu for the egg. I use like 1/4 cup tofu for an egg, and a few drops of worsestershire sauce to a basic recipe.