History Cookbook: Eggless Mayonnaise
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Eggless Mayonnaise
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Use cold boiled potato or the inside of a cold jacket potato.
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Mash the potato with a fork (or potato masher). Add the mustard and salt. We have used seeded mustard but any will do.
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Add about 2 teaspoons of vinegar.
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VERY gradually add the oil, whisking hard each time.
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Whisk the mixture until you have a white emulsion.
About this recipe
Healthiness : (13 votes)
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 Furgus Martin, Chef at the Robinson College, Wyboston Lakes.
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 Furgus 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. - Peel and mash the potato
- Stir in the mustard and salt
- Add the vinegar beating well
- Beat in the salad oil slowly, adding only a little at a time and mixing well
Related files
Eggless Mayonnaise - print view
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