Egg-free mayonnaise for creamy taste

The article aims to explain how to make mayonnaise without eggs, especially for people who are allergic to eggs or prefer a vegetarian diet. The recipe shows that a creamy consistency similar to traditional mayonnaise can be achieved using milk and oil, without the need for raw eggs. The steps involve placing cold milk in a blender, adding salt, mustard, lemon juice, and vinegar, then gradually adding the oil while continuously blending until the mixture thickens and becomes creamy. It is recommended to use milk straight from the refrigerator and a light-flavored oil such as sunflower oil, and to keep blending without interruption to maintain the mayonnaise's consistency. The texture can be adjusted by adding more oil or milk if needed. The mayonnaise should be stored in an airtight jar in the refrigerator. The article also provides tips to ensure the success of the recipe, such as adding the oil gradually and continuous blending to achieve the desired consistency.

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