Originally published on June 18, 2014
I truly feel super bad for anyone that can’t eat eggs. I really do think they’re the perfect food, and it’s gotten to the point where my husband even teases me because of my love for them. So when I hear of someone who can’t eat them, my heart goes out to them and I like to find ways to recreate the foods that eggs help make so yummy. Recently, I was asked by a couple of people about eggless mayo, and it seemed to be a challenge I was up for. I’ve made aioli before, so how much different could it be? I substituted the egg for soy milk (as many people who can’t eat eggs also can’t eat dairy) and then just kept the oil and the lemon juice and ditched the garlic. What I got was an eggless mayo that is so light! In fact, if you’re looking to cut down on your cholesterol, this would be perfect in salad dressing, dip, coleslaw, and anything else you would typically put mayonnaise in.
Ingredients:
3/4 cup soy milk
Juice of one lemon (about 1 1/2 tablespoons)
1 1/2 tablespoons Dijon mustard (you can also use ground mustard seeds)
3/4 cup olive oil (vegetable, canola, and safflower oil will also work)
Salt
Pepper
Directions:
1.) Place soy milk, lemon juice, and mustard in a blender and blend until smooth.
2.) With the blender still running, slowly stream in the oil until the mixture becomes thick. Season, taste, and adjust seasoning if necessary.
3.) Serve and enjoy!