History Cookbook: Eggless Mayonnaise
About this recipe
Healthiness : (561 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 Fergus 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 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

- 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
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Comments
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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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