What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?
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4Why does this read suspiciously like a recipe request?– Stephie ♦Dec 14, 2015 at 18:10
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@Stephie : it could also be an attempt to troll for a lawsuit. For context, see slate.com/blogs/moneybox/2015/10/23/…– JoeDec 14, 2015 at 18:24
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3@stephie We allow questions which are about the correct ratio or ratio range, as opposed to a straight recipe. They are quite answerable for many foods. And for foods where there is no technological reason to use a specific ratio, "as much as you like" is also seen as a valid answer. This is different from suggesting a favorite recipes and readers having to vote each of them.– rumtscho ♦Dec 15, 2015 at 15:24
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1@rumtscho That's why I didn't VTC straight away - I was hoping that OP would narrow down the question to a slightly more specific question. There are many recepies available online for egg-less mayo baded on the given ingredients. A "came out too runny" or "is more or less X better for Y" gives us more to work from.– Stephie ♦Dec 15, 2015 at 15:45
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Just edit the question so it asks for a mayonnaise substitute.– EscoceDec 16, 2015 at 14:41
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1 Answer
My go to ratio for eggless mayo: 1 cup oil, 1/2 cup full fat milk, 2 tbsp vinegar or lemon juice. You can adjust the taste with other seasonings.
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