So, I've decided to begin the process of trying to make homemade egg-free mayonnaise. I read that you need twice as much oil as milk. So, I put ¼ cup of evaporated milk and ½ cup of avocado oil in a blender and blended for a good while. No emulsification. I looked up natural emulsifiers and discovered mustard and honey among them. So, I dumped some ground mustard in it, some salt, and some distilled white vinegar. Viola. It looks and smells like thick mayonnaise! The texture is nice. However, it tastes like wasabi. I think I used way too much mustard! 😄 On the bright side, I can figure out how to make some nice wasabi and horseradish type sauces without store-bought mayonnaise, now!
Time to make some tuna sandwiches with this stuff.