Eggless mayonnaise for those with allergies

Yield: 1 servings

Measure Ingredient
½ teaspoon Salt
½ teaspoon Dry mustard
¼ teaspoon Paprika
1 teaspoon Granulated sugar (optional)
\N dash Cayenne pepper
¼ cup Powdered skim milk
2 tablespoons Ice water
¾ cup Salad oil
3 tablespoons Lemon juice
\N \N OR
2 tablespoons Wine vinegar

Place deep, medium sized bowl and electric mixer beaters in refrigerator until thoroughly chilled. In chilled bowl, mix together salt, mustard, paprika, sugar, pepper, powdered milk and water. With electric mixer, on highest speed, add 2 tbsp oil, drop by drop.

Continue to add oil, by ½ tsps with beater on until 2 tbsp have been added. While continually beating, add the remaining oil by the teaspoonful. Slowly beat in the lemon juice or vinegar. Continue to beat until mayonnaise is thick and smooth. Store in warmest part of the refrigerator. VARIATION: For Russian dressing beat in ¼ cup chili sauce into one cup of the eggless mayonnaise. If you wish, an even sharper flavour, add, in addition to the chili sauce, 1 tbsp each of finely minced onion and some green pepper. Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 07-09-95

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