No-Egg ‘Mayonnaise’

Preparation info
  • Makes about

    450-600 ml

    (¾–1 pint).
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


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