What’s in egg-free mayonnaise?

September 10, 2015 8:00 am Published by Leave your thoughts

Mayonnaise is the perfect finishing touch to many a meal, particularly in summer. Ever sat there, with your plate of beautifully made food, trying to put your finger on that elusive final thing that would make it perfection? Chances are that it’s mayonnaise you’re thinking of. Great with cold meats, cheeses and salad; wonderful with baked fish; compulsory on most kinds of jacket potato; and an integral part of dishes such as coleslaw and potato salad: we all need mayonnaise.

We stock egg-free mayonnaises from Plamil and Infinity, including in bulk tubs.

Egg-free mayonnaise: the perfect finishing touch.

Dairy Free and Vegan Mayo

But if you’re dairy-free, you can’t have ordinary mayonnaise. Recognising the sheer injustice of this, a few companies now produce completely lovely and convincing egg-free mayonnaises, of various types. Here’s what we can offer at Naturally Good Food:

Vegan customers, and those on dairy-free diets, love these mayonnaises. But how do they make them? What’s in these mayonnaises, once egg has gone?

Well, the manufacturers need something to replicate the  lovely creamy elements that egg can bring to a mayonnaise. Plamil, in its standard list of ingredients, uses sunflower oil, water, cider vinegar, salt, soya beans, mustard flour, stabilisers and lemon juice.

It can be tricky making your own egg-free mayonnaise at home, partly because some of these ingredients aren’t necessarily store-cupboard staples, and partly because you need to be fairly skilled to stop the mixture splitting. Given that a day that demands mayonnaise is rarely a day that also calls for long hours in the kitchen, these ready-made products from Plamil and Infinity really do take the hard work and experimentation out of the process.

More Free From

If you’re interested in egg-free mayonnaise, you might also like to look at some of our other ‘free from’ products. Click on these sections, which may be of particular interest:

(Incidentally, there is one exception to the wonders of mayonnaise. I don’t think I’m alone in believing that ‘tuna mayo’, whether in a sandwich or on a jacket spud, is actually much better made with salad cream!)


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This post was written by Yzanne

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