Mayonnaise is a great dressing that is used all over the world and in hundreds of dishes and recipes. But it’s true that it can cause some health problems due to the amount of fat it has (because of the egg).
You don’t need to be a vegan to make alternative “mayonnaise” but if you want to protect your body from cholesterol, cardiovascular diseases, obesity, and greasy skin, read the following article to learn natural recipes for mayonnaise and low fat mayonnaise alternatives.
Eggless Mayonnaise Recipe
One of the advantages of this mayonnaise is that you can heat it up and it won’t be bad for your stomach (unlike the kind you buy in the supermarket). Since it doesn’t have eggs, you can add it to broths and even boil it. The ingredients that you will need are:
- 1 cup of milk
- olive oil
Put the milk and salt in the blender and begin to mix it. Little by little add in the olive oil until you get a thick paste. Pour it a jar or airtight container, preferably glass, and put it in the refrigerator. You can save it for a few days because it won’t go bad. It is great to bring to a day outside or at the beach, for example. If you want it to be lighter, use low fat or soy milk. Another option is to add minced onion, garlic, or even mustard to change the flavor a little bit.
Vegan Mayonnaise Recipe
This is “veganese” and you can use it in sandwiches, cakes, stuffing, etc. It is very easy to do and doesn’t have any animal origins. This is what you will need:
Peel, wash, cut, and boil the potato. Peel, wash, and cut the carrot. Squeeze the lemon juice from the lemon. Blend all of the ingredients (with the oil and mustard) until you get a homogenous paste. Put it in an airtight container in the refrigerator. A variant is vegan beet mayonnaise: instead of using a potato, use this purple vegetable, which should be raw. It goes very well with rice.
Another Vegan Mayonnaise Recipe
This is called “Soy-nnaise” because it’s made of soy. The necessary ingredients are:
- 1 cup of sunflower oil
- 1/4 cup of soy milk
- a half clove of garlic
- lemon juice (or the equivalent of vinegar)
- salt to taste
Put the soy milk, oil, and garlic in the blender. Mix well on high. Once it is mixed well, turn off so that the oil thickens. Lastly, add in the lemon juice and mix it a little more until it thickens. The variants are beets or cooked carrots, mustard, or avocado. Each one will result in a different color.
Carrot Mayonnaise Recipe
This option is truly delicious and it will give a different flavor to your meals. Like the other recipes, it barely needs any preparation or ingredients. The only things you will need in this case are:
- 750 grams of carrots
- 1/4 cup of olive, corn, or sunflower oil
- 1 garlic clove (if you like it milder, you can put just half)
- 1 pinch of salt
- lemon juice
Peel and cut the carrots in thin slices. Cook them until they are tender but not overcooked. Let them cool a little bit and blend them with the other ingredients. You will get a homogenous and orange-colored paste. If you want more flavor, add more oil. You can refrigerate it for a week but don’t freeze it because it will lose its flavor and shape.
A Lighter Mayonnaise Recipe
This is a natural yogurt mayonnaise and is much lighter and healthier than the kind you buy in supermarkets or even the kind you make with eggs. In this case, it is very simple and you won’t run the risk of “cutting” when you blend it. The ingredients are:
- 1 container of natural yogurt
- a few drops of lemon juice
- a pinch of salt
- a tablespoon of oil
Put all of the ingredients in a blender and mix it well until you get a creamy and homogenous paste. Put it in a container and put in the fridge. That’s it. You can add a few variants, like well minced parsley and pepper for a stronger flavor, or a thinly diced celery stalk for a fresher taste. All of them are low in calories and ideal for those on a diet.
Hazelnut and Pear Mayonnaise
This version is more fruity, mild, different and delicious. It can be the detail that will make your plates irresistible. You can combine it with fresh asparagus, steamed vegetables, sandwiches, or salads. Some people prefer to use it as a side or with toast. The necessary ingredients are:
Peel the pear and as much as you can of the hazelnut shell (if you didn’t buy the peeled kind). Put them in the blender along with the rest of the ingredients until you get the same texture as the “common” mayonnaise. Add salt and pepper to taste and lastly nutmeg.
Images courtesy of Conana, Stu Spivack, Stacey Spensley, Laurel F, Lachlan Hardy, Quinn Dombrowski