Homemade mayonnaise without eggs, with apple cider vinegar
6 servings
5 minutes
This egg-free homemade mayonnaise with apple cider vinegar is a real find for those seeking a light and healthy alternative to classic sauce. Inspired by Mexican cuisine, it often experiments with natural ingredients to create rich flavors. Its texture is creamy and delicate, while the balance of oil, milk, and mustard creates a harmonious taste with spicy notes. Apple cider vinegar adds a subtle tanginess, making this mayonnaise an ideal complement to fresh vegetables, meat dishes, or even savory snacks. The ease of preparation and the ability to add favorite spices like garlic or chili make this recipe versatile. A great choice for those who prefer natural products without preservatives!
1
Pour room temperature milk (can also be from the fridge) into a tall blender cup.
- Milk: 150 ml
2
Vegetable oil (any) to taste (sometimes I take olive, sometimes corn oil).
- Vegetable oil: 300 ml
3
Pour vegetable oil into the glass of milk.
- Vegetable oil: 300 ml
4
Blend with an immersion blender. In just 5-7 seconds, you will see a thick emulsion form.
5
Then add salt, vinegar or lemon juice and 2-3 tablespoons of mustard, and blend again for 5 seconds!
- Salt: to taste
- Apple cider vinegar: 2 tablespoons
- Mustard: 1 tablespoon
6
You can add crushed garlic, chili, dill, and any other seasonings to taste.
