Here are three different recipes for eggless mayonnaise, lifted from my first cookbook ‘Great Vegetarian Dishes’.

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 TIME: 10 minutes
YIELD: about 1 1/2 cups

• 1 cup (250 ml) sweetened condensed milk
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1 teaspoon mustard powder
• 4 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper

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

• 1 cup (250 ml) evaporated milk (unsweetened)
• 1 cup (250 ml) safflower oil
• 1/2 teaspoon salt
• 1 teaspoon honey (optional)
• 4 tablespoons fresh lemon juice
• 1 teaspoon mustard powder

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

• 2 cups mashed firm tofu
• 1/2 cup (125 ml) olive oil
• 4 tablespoons (80 ml) fresh lemon juice
• 1 teaspoon mustard powder
• 2 teaspoons honey (optional)
• 1 teaspoon salt water (if required)

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.

Eggless Mayonnaise | ISKCON News