Lovin’ Mayonnaise (Or Not)



If you ask me, a sandwich without mayonnaise is like a salad without dressing. It’s just missing something. Still, there are plenty of mayo haters and others for whom any amount of egg can pose a problem. For all you “no-mayo” and “love-the-mayo-but-not-the-egg” peeps, I have some options I think you may well appreciate.Mayonnaise (mayo, for short, of course) is an emulsion of oil, egg yolks (and sometimes a whole egg) and something acidic such as vinegar or lemon juice. There are plenty of variations, including mayo made with herbs, paprika or mustard, and a variety of different oils. When egg yolk is slowly blended with oil, it acts as an emulsifier, holding the mayo together and providing creaminess, flavor and texture. Yet, perfectly delicious mayonnaise can be purchased or made without any egg at all. Milk is sometimes used in place of egg yolk as the casein (milk protein), which acts as an emulsifier and stabilizer, producing a similar result.

Mayonnaise, made without or without egg, makes a delicious addition to salads and main dishes. Here are some delicious ideas:

If you’re a “hold the mayo” kind of a person, give these alternatives a try:

  • Hummus and/or Baba Ganoush are wonderful bread-spreads.

  • Ricotta and/or cottage cheese, puréed with herbs and spices, a little olive oil or milk works as a wonderful spread or dressing.

  • Puréed tofu with herbs, spices and a little olive oil works in many cases.

  • Mashed avocado makes a creamy-type spread.

  • Coconut milk is delicious in fruit and vegetable salads.

  • Sour cream, whipped cream cheese and Cashew Sour Cream opens in a new tab make three great alternatives.

  • Yogurt, dairy or non-dairy and especially Greek, makes a great substitute.

  • Pesto, made with or without cheese, is a delicious alternative.

  • There’s always mustard!

Have you ever made mayonnaise? Got a favorite recipe or idea? Let us know.

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