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What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?

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    Why does this read suspiciously like a recipe request? – Stephie Dec 14 '15 at 18:10
  • @Stephie : it could also be an attempt to troll for a lawsuit. For context, see slate.com/blogs/moneybox/2015/10/23/… – Joe Dec 14 '15 at 18:24
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    @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 '15 at 15:24
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    @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 '15 at 15:45
  • Just edit the question so it asks for a mayonnaise substitute. – Escoce Dec 16 '15 at 14:41
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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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    That sounds about right, 2:1 oil:mayo ratio is also what I use. – Luciano Jul 8 at 12:07

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