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History Cookbook: Eggless Mayonnaise

This recipe is in categories World War 2, Picnic, Salads
About this recipe
Healthiness : (111 votes)
Difficulty:  2 out of 5 difficulty
Comments: This seems a simple recipe but judging the mixing and getting the consistency right can be quite difficult.
Preparation Time: 20-30 minutes
Number of servings: Enough to accompany 4 salads.
Serving suggestions: Serve with Fresh salad.


This recipe provided an alternative to mayonnaise made with eggs, as eggs were a rationed food during WW2. It was submitted by Fergus Martin, Chef at the Robinson College, Wyboston Lakes.
Ingredients
  • 1 small baked potato
  • 5ml (1 tsp) mustard
  • salt
  • about 2 teaspoons vinegar
  • 150ml (¼ pt) salad oil
Equipment
  • Peeler
  • Chopping board
  • Masher
  • Wooden spoon
  • Mixing bowl
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Peel and mash the potato
  2. Stir in the mustard and salt
  3. Add the vinegar,  beating well
  4. Beat in the salad oil slowly, adding only a little at a time and mixing well
Related files
Microsoft Word document eggless_mayonnaise.doc Eggless Mayonnaise Word Document


Eggless Mayonnaise - print view  Eggless Mayonnaise - print view

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Comments
There are 6 comments for this recipe.
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Name: Sarah 16th December 2014
It's better to put the potato through a fine sieve after it has been cooked to get a smoother texture.
Name: Eddie Alen 24th March 2012
nice=D
Name: Felipe 20th February 2012
I agree - I can't stand Miracle Whip, and I'm not a huge fan of German pottao salad. But, this pottao salad's a real winner, as long as you like mayo & creamier things. Hope you like!
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