Eggless mayonnaise is a smooth, versatile sauce where eggs are omitted and consumed to abstain from eggs for various reasons on the dietary or allergy level, for instance. Like homemade mayonnaise, it remains luscious in texture and intense in flavour, suitable for sandwiches, salads, dips, and dressings. The base in most eggless mayonnaise recipes is typically silken tofu or aquafaba - the liquid from canned chickpeas, or plant-based milk- and gives the mixture a silky texture. Emulsification of the above with a bit of lemon juice or vinegar adds that sparkle to the mayonnaise. Adding in the flavour profile enhancements through the mustard, garlic powder, and a pinch of salt makes this version just as tasty. Good eggless mayonnaise also comes down to proper emulsification. So, using a blender or food processor, slowly add the oil-you can use sunflower or olive oil-and keep blending until the mixture thickens to the creamy consistency of the emulsion characteristic of the traditional mayonnaise. The eggless mayonnaise recipe is a great vegan alternative and a good way to serve the classic condiment without the cholesterol from eggs. You may mix it with any herbs and spices to create infinite flavours. You can serve it with a refreshing pasta salad or a classic potato salad, or simply spread it on your favourite bread- it's eggless mayonnaise, after all!

• 1/2 cup olive oil
• ¼ cup milk
• 1 pinch salt
• Black pepper powder
• 1 tsp vinegar
• 1 tsp honey

• Eggless mayonnaise is a creamier and tastier alternative to the one made with eggs, perfect for those who prefer vegan options or don't want to use eggs.
• It begins with the collection of the main ingredients: 1/2 cup light mild oil such as extra light olive oil or avocado oil that will serve the purpose as needed fat content for emulsion.
• Adding neutral-tasting oil is necessary so as not to overpower the taste of the mayonnaise.
• Apart from the oil, you will need to use ¼ cup of milk - 2% milk to be exact.
• Such milk would provide it with a rich yet creamy texture without overweighing it.
• It's best blended in a blender or food processor. Now we get into the spicey stuff.
• Add a pinch of salt and pepper according to taste; this is very important for the mayonnaise's overall flavour profile.
• Salt will immediately unlock the natural goodness from all ingredients while adding a hint of heat with pepper.
• To add tangy depth, you could add a teaspoon of apple cider vinegar.
• This ingredient does double duty, not only adding flavour but also stabilising the emulsion, giving the mayonnaise that tang one finds in more classic recipes.
• Add another layer of flavour by throwing in 1 teaspoon of Dijon mustard; honey Dijon will also work for those who like that little touch of sweetness.
• The mustard adds a bit of spiciness and dimension that rounds out the taste of the mayonnaise so perfectly. Now that all the ingredients are in the blender blend them at high speed for about 30 seconds to a minute.
• You'll know it's done when the mixture starts to thicken up; you're looking for the oil to emulsify with the milk and everything else in there.
• But it should be very smooth and creamy, just like regular mayonnaise. If you like it a bit thinner, you may continue adding small amounts of milk, one teaspoon at a time, until it reaches the consistency you like.
• If the mixture is too thin, you may blend it a bit longer and increase its thickness in this manner.
• Once you feel you are done with blending, taste your mayonnaise and adjust the seasoning accordingly.
• You may still wish to determine whether it requires a bit more salt, pepper, or vinegar, depending upon your personal preference.
• Well, now that's the appetizing sweetness of homemade mayonnaise preparation: you can get it tailored to your taste.
• Now, once you are satisfied with the flavour, pour your eggless mayonnaise into a clean, airtight container.
• You can store it inside the refrigerator for up to a week.
• It will all be used up as you enjoy its creaminess in various dishes.
• This recipe of eggless mayonnaise can be made very versatile; you can use it as a spread on sandwiches or wraps, or you could use it to dip vegetables.
• That way, you can also make creamy dressings and salads.
• The smooth texture is a good reason for your preference of the potato salad or coleslaw.
• You would benefit from the richness of the traditional mayonnaise without using eggs.
• Do not be afraid to add herbs, garlic, or spices to make one of many flavour variations that you can use in your meal preparation.
• The process is quick and easy and, therefore, a great option for anyone looking to prepare a delicious, egg-free condiment at home.
• Well, you could be making eggless mayonnaise in no time with just a few simple ingredients. It's the perfect way to elevate your creations and prove that eggs are unnecessary to achieve creamy, flavourful results.