Eggless yogurt mayonnaise is a delicate sauce that pairs well on all occasions. It is practically a variant of the fake eggless mayonnaise I made some time ago, which was a hit at the table.
In this delicious sauce recipe, I used unsweetened natural yogurt instead of milk and also flavored the mayonnaise with sweet mustard and chives. The eggless yogurt mayonnaise is made in a few minutes, and it can become vegan if made with soy or rice natural yogurt, and it is excellent for accompanying raw vegetables or French fries, stuffed sandwiches, club sandwiches, and salads.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: One jar of about 10.5 oz
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1/2 cup plain natural yogurt (can be substituted with soy or rice natural yogurt)
- 1 cup vegetable oil (sunflower or corn)
- 1 teaspoon apple cider vinegar
- 1 teaspoon mild mustard
- 1/2 teaspoon fine salt
- 1 tablespoon chives (fresh and chopped)
Steps
Put the yogurt into the immersion blender cup. Add the oil, apple cider vinegar, mustard, salt, and fresh chopped chives, which you can omit if you do not like.
Start the immersion blender and blend without moving the stick. Wait for the oil to incorporate with the yogurt, then lift the stick two or three times and finish blending.
You will get a thick and creamy yogurt mayonnaise. Transfer it to a glass jar and store it in the refrigerator for about 7 days.
