Basil Dill Eggless Mayonnaise

Basil Dill Mayonnaise on a ham and cheese sandwich with tomato
Print Recipe

Basil Dill Eggless Mayonnaise

Delicious Mayonnaise made without Eggs with Basil, Dill, and Oregano
Prep Time10 minutes
Refrigerate before use1 hour
Total Time1 hour 10 minutes
Course: Dressing
Servings: 8

Equipment

  • 1 Mixer or Hand Stir
  • Measuring spoons All the sizes from 1/8 to 1 tablespoon
  • Measuring cup One Cup Size
  • 1 Small Mixing Bowl

Ingredients

  • 1 1/2 cups Sour Cream After refrigeration for 1 hour, if it is too thick, add 1/4 cup of sour cream and stir
  • 2 ounces Cream Cheese
  • 2 Tbsp Oil
  • 1 1/2 tsp Basil
  • 1/4 tsp Dill
  • 1 tsp Oregano
  • 1/4 tsp Mustard Powder
  • 1 tsp French's Classic Yellow Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/4 tsp Black or White Pepper Powder
  • 1/4 tsp Paprika
  • 1 tsp Red Wine Vinegar
  • 1 tsp Cornstarch
  • 1/8 tsp Xanthan Gum This emulsifier is eggless and doesn't change the flavor. A little bit goes a long way. it only takes a little and it works better than anything else I've tried.

Instructions

  • In a small bowl add all the ingredients
  • If using a mixer blend until all ingredients are mixed together. Or if you are hand stiring ,mix until all ingredients are mixed in smoothly.
  • Refrigerate for one hour then it should be ready. The consistency is like a thin mayonnaise at first. Then it will thicken up a little more in the refrigerator. The Basil Dill Mayonnaise Spread will do nicely as a salad dressing, a sandwich spread, or even in potato salad. My husband and I are very pleased with how this turned out!
  • If you don't like Basil, Dill, or Oregano leave that out and you will have your mayonnaise base just like the store only better, no eggs!

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