No-Egg ‘Mayonnaise’

Preparation info

  • Difficulty


  • Makes about

    450-600 ml

    (¾–1 pint).

Appears in


A mayonnaise-like sauce, excellent with cold or grilled fish and meat, can be made by adding oil to a base of a light vegetable puree instead of the egg yolks used in mayonnaise. This sauce can also be made with a base of smooth fish puree or smoked cod’s roe to make a delicious accompaniment to egg dishes and chunky salads, including potato salad.

I like using sweet peppers for this kind of sauce, or pureed aubergine as in aubergine pate. Purées made from root vegetables also work well. The amount of oil you need depends on what base you use for the sauce, as these obviously vary in density and texture. For strong-flavoured purees, I use olive oil, and for more subtle ones, sunflower, grapeseed or a mixture of oils.

  1. To make a pepper-flavoured no-egg ‘mayonnaise’, deseed and chop roughly 375 g (12 oz) yellow peppers. Place in a saucepan with just enough water to cover. Bring to the boil, then simmer for about 10 minutes until the peppers are very soft. Drain, discarding the water, and set aside until the peppers are cool or rinse in cold water to cool.

  2. Put the peppers in a food processor with 1 tablespoon white wine vinegar, 2 teaspoons caster sugar and 1–2 teaspoons Dijon mustard and whizz all together to a puree. With the machine running all the time, add 7–9 tablespoons sunflower or grapeseed oil, drop by drop, until fairly thick. Season and chill until ready to serve.