Are you one of those who love the mayonnaisebut they die of disgust at the thought of raw eggs? Or do you simply have a vegan friend that you want to impress with your culinary skills? Well, don’t worry, we’re going to teach you how to make a vegan egg. Delicious and egg-free mayonnaise.

Traditional mayonnaise is made with raw egg because the bud contains a substance called lecithin which acts as a natural emulsifier. That is, it helps bind oil and water, preventing mayonnaise from curdling.

Although there are tricks to keep homemade mayonnaise from curdling, it is something that has happened to everyone at some point. Also, before making traditional homemade mayonnaise, you should make sure that the egg is in good condition. Do you know how to check?

You can get around all of the above by simply avoiding egg in mayonnaise. In this article we give you some tips. Ideas to make this delicious sauce without using chickens.

Tips for preparing a perfect mayonnaise with or without egg

  • Temperature of ingredients: All ingredients must be at room temperature to ensure proper emulsion.
  • Add the oil slowly: Adding the oil too quickly can prevent the emulsion from forming properly.
  • Variety of oils: You can experiment with different types of oil to change the taste of the lactonesa. Oils with mild flavors work best. If you want to give it a special touch, you can add fresh herbs such as parsley, basil or cilantro.

How to make mayonnaise with egg

In this first example we tell you how to do mayonnaise without fresh eggbut we will use egg white or liquid egg. Egg white is a substitute for egg yolk made from modified starch that performs the same emulsifying function. So, if you want to make an egg-free mayonnaise, egg white will be your best ally.

Ingredients

  • 1 packet of egg
  • 1 cup vegetable oil (sunflower, corn, etc.)
  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1/2 cup cold water

Preparation

1. In a bowl, mix the egg with the mustard, salt and lemon juice or vinegar. Stir well until you get a smooth paste.

2. Add the cold water and continue beating with a whisk until a thick, creamy emulsion forms.

3. Slowly add the oil, stirring constantly. Start with 2-3 tablespoons and when it is well integrated, continue with longer streams.

4. Keep mixing until you have used the whole cup of oil and the mayonnaise is quite thick. If you see that it curdles, don’t worry, you can recover it by following these tricks so that the homemade mayonnaise doesn’t curdle.

5. Taste and adjust salt if necessary.

You can store this mayonnaise in a jar with a lid in the refrigerator for up to a week.

How to make mayonnaise without eggs

But egg is not the only option for making mayonnaise without fresh egg. You can also try other options for making mayonnaise without eggs. Here are some ideas:

‘Lactonesa’, a delicious alternative to mayonnaise with egg

Lactonesa is smooth, creamy and very easy to make. It uses milk as a base, making it perfect for those looking to avoid eggs due to allergies, diet or simply for taste.

Ingredients

  • 1/2 cup milk (can be cow’s milk or a plant-based alternative such as soy or oat milk)
  • 1 cup vegetable oil (preferably sunflower or canola)
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 teaspoon salt
  • 1 clove of garlic (optional, to give it a touch of flavor)

Preparation

Prepare the ingredients: Make sure the milk is at room temperature to facilitate emulsification. If using garlic, peel and chop the garlic clove.

Mix the milk and garlic: In a blender glass or a tall, narrow container if using a hand blender, place the milk and the minced garlic.

Adding the oil: Begin mixing at low speed while pouring in the oil in a thin, steady stream. It is crucial to add the oil slowly so that the mixture emulsifies properly.

Add the acid and salt: Once the mixture has started to thicken, add the lemon juice or vinegar and salt. Continue whisking until you get the desired consistency.

Adjust flavor: Taste the lactonesa and adjust salt and lemon to your preference.

To preserve lactonesa, transfer it to a jar with a lid and store in the refrigerator. It will stay fresh for about a week.

Other eggless mayonnaise recipes

‘Tofunesa’: the mayonnaise for vegans

Simply blend 1/2 cup firm tofu, 1/4 cup oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon mustard powder until creamy.

‘Guacatesa’, the mayonnaise for avocado lovers

Mash 1 ripe avocado with 1/4 cup oil, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Blend well until smooth and spreadable.

‘Coconesa’, mayonnaise with coconut milk

Whisk 1/2 cup coconut milk with 1/2 cup oil, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon mustard powder until thick.