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Eggless Mayonnaise

This recipe is in categories World War 2, Picnic, Salads,
About this recipe:
Difficulty: 2
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.


Making and cooking it
  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