Have you ever tried making your own egg-less mayonnaise? This Milk Mayonnaise recipe is a wonderful alternative for mayonnaise made with eggs for those who may have egg allergies or for anyone who simply might prefer it. Using our fresh raw milk works wonderfully! It's easy to make, tastes great, and you know exactly what's in it!
Years ago, I began searching and experimenting for a mayonnaise recipe that I felt comfortable to use when our family went camping. Only using a cooler with ice to keep it cold, I was nervous about the raw eggs in homemade mayo after a few days without refrigeration. The last thing I wanted to deal with was Salmonella or any other type of harmful bacteria that could make my family sick!
Years later, a friend and I laugh about some of the creative experiments, like the one starting out with a white sauce base, flavoring it to taste as close to mayo as possible. It didn't have eggs and it 'sort of' worked! But it certainly wasn't what I was looking for.
My searching came to an end when I discovered how easy it is to make milk mayonnaise by exchanging the egg for milk! Sounds impossible? Well, I'm glad to tell you that it's not! I was able to make a tasty, homemade mayo that didn't pose the same serious raw egg threat that I had been concerned about. Many sandwiches have been made with this homemade milk mayo over the years since then! And a fresh supply is quick and easy to whip up and put into the fridge to use any time of the year. We haven't bought mayonnaise from the grocery store for years!
So, here's my Milk Mayonnaise recipe. You'll find it quick and easy to make. I hope you enjoy it!
If it’s not quite as thick as you'd like, continue blending a bit longer. Sometimes it will thicken a bit more. The mayonnaise also solidifies more after being refrigerated. Also, as mentioned above, if you normally prefer your mayo thicker, the next time you make it, add about 1/16 teaspoon of Cream of Tartar with the other dry ingredients. Enjoy!
Now you're ready to use your milk mayonnaise in many different ways! Here are some suggestions:
You can add your milk mayo to scrambled eggs instead of milk or water. Or for super creamy, rich mashed potatoes, add a bit of mayonnaise before mashing them. And try adding it to your cake batter for super moist results!
For an extra yummy garlic bread, combine some of your milk mayo with butter, grated cheese and crushed garlic, then spread the mixture over slices of French Bread before putting it into the oven to melt. Or make fluffy Mayo Biscuits... Both of these would pair wonderfully with a hearty bowl of soup.
Or, simply slather your freshly made milk mayonnaise over a couple slices of bread, slice up some fresh tomatoes, sprinkle with a bit of salt and pepper to taste, top with some lettuce, and a few slices of bacon and cheese if you'd like... You have a wonderful tomato sandwich or BLT!
You can make extra to keep on hand as a great base for salad dressings like Homemade Ranch Salad Dressing or Creamy Coleslaw Dressing. Potato Salad Dressing made with milk mayonnaise is lovely! Here are some more delicious looking recipes that use mayonnaise in which your milk mayo will work just fine.
This recipe is versatile and allows you to be creative with the flavors. Experiment with it and have fun! Here are some creative options you may want to try:
You can use seasoned salts to tweak the flavor if you'd like. And be creative with a variety of fresh or dry herbs! Perhaps, if you'd like a bit of sweetness, you might want to add a touch of stevia or sugar. Part of the enjoyment of cooking is trying new flavors, so have fun!
I've also left out the pepper and savory flavors which changes the flavor so it no longer tastes like mayonnaise. Then by adding a bit of cinnamon and stevia, sugar or other sweetener I turned the Milk Mayonnaise recipe turned into a dip for sliced apples or other fresh fruit! This would also be yummy with some cream cheese added to it, or a sprinkle of lavender blossoms for an added delectate flavor.
Making our own Milk Mayo has saved us the cost of buying quite a bit of mayonnaise over the years.
Another advantage to making your own mayonnaise, whether made with milk or with eggs, is that you know exactly what is going into your mayo. Having experienced cancer in our family has made us more attentive about reducing chemicals and additives wherever possible.
Bon Appétit! And if you try new flavors that are winners, please let me know what you come up with!
K.V.9-17-2020--2591 4756 545