Eggless Blender Mayonnaise

Cooking method

1. Step 1:

   

   How do you make eggless mayonnaise in a blender? Gather the ingredients. I strongly recommend using odorless, refined oil for the mayonnaise. Cold-pressed oils usually have a characteristic bitterness — good in salads, but you may not like it in a sauce. The oil itself can be sunflower, olive, or whatever you have on hand. Any fat content of milk works. You'll need an immersion blender.

2. Step 2:

   

   Pour the oil into the tall cup that usually comes with an immersion blender. Pour the milk in after it. Since the liquids have different densities, they'll separate into layers.

3. Step 3:

   

   Lower the immersion blender into the cup and start blending. The milk and oil combine right away and the mixture turns white. As you blend, it begins to thicken. How quickly the sauce thickens depends on the oil you use and the fat content of the milk. Mine didn't thicken right away — no big deal, we'll fix it later. Blend it for a couple of minutes, no more.

4. Step 4:

   

   Add the mustard. Choose it to taste — if it's hot, add a little; if it's mild, add more. Add the salt and pour in the vinegar. Instead of apple cider vinegar, white wine vinegar or lemon juice also works. Blend the mayonnaise again. If it's runny, pour in a little more vegetable oil in a thin stream until it reaches the consistency you want. Taste the mayonnaise and add whatever it's missing. Blend once more.

5. Step 5:

   

   Transfer the finished sauce to a glass jar and refrigerate it. It keeps longer than usual since there are no raw eggs in it. Still, it's best to make it in small batches — fresh mayonnaise tastes better. Use it to dress salads or serve it as a sauce with other dishes. Enjoy!