Homemade mayonnaise without eggs

Ingredients

• milk – 100 ml
• sunflower oil – 200 ml
• salt – 0.5 tsp
• mustard – 1 tsp
• apple cider vinegar – 1.5 tbsp

Method

1. Step 1

   Usually for salads and dressings I use a classic recipe for homemade mayonnaise, but this time I tried to make it without eggs. The consistency is just as thick, but the taste of mayonnaise without eggs is not as greasy. Let's get started!

   
2. Step 2

   Pour milk and vegetable oil into a blender glass - you can use sunflower or olive oil. Beat with an immersion blender with a power of at least 900 watts for about 1 minute. Important! The blender needs to be placed on the bottom and blended for 30 seconds, and then gradually raised up.

3. Step 3

   Add salt, apple cider vinegar (you can replace 1 tablespoon of regular 9%), and mustard. I also added 0.5 tsp. dried granulated garlic. Whisk for about 1-2 minutes until thickened. The mayonnaise turns out very thick and rich.

4. Step 4

   You can store homemade mayonnaise for up to 5 days in a clean, dry jar with a lid in the refrigerator.