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Creamy Mayonnaise Substitution

This Mayonnaise Substitution has all the natural goodness without eggs. It is creamy and easy to make. The flavor is perfect in a pasta salad or potato salad. I love it on sandwiches too.
Course: Dressing
Cuisine: American

Equipment

  • 1 Use a food processor or blender to mix this

Ingredients

  • 16 oz Sour Cream i use Daisy Sour Cream because there are no preservatives. Only cultured cream
  • 2 oz Cream Cheese
  • 2 Tbsp Olive Oil or Avacado Oil
  • 1/2 tsp Mustard Powder
  • 1 tsp Frenches yellow mustard
  • 1/2 tsp Sugar
  • 1/2 tsp Paprika
  • 1/4 tsp Black or White pepper
  • 1/2 tsp Cornstarch
  • 1/8 tsp Xanthan gum This is an emulsifier that is eggless and all-natural. It doesn't change the flavor. A little bit goes a long way.
  • 1 1/4 tsp Red Wine Vinegar
  • 2-4 Tbsps Heavy Whipping Cream After the mayonnaise has been refrigerated for 30 minutes add some Half-n-Half to thin it out if necessary. I use Land o Lakes Half-N-Half as it is made from 100% real cream. No preservatives.

Instructions

  • Using a food processor or blender add all the ingredients except the Half- Half at this time. Then pulse for 10 seconds at a time until blended
    16 oz Sour Cream, 2 oz Cream Cheese, 2 Tbsp Olive Oil or Avacado Oil, 1/2 tsp Mustard Powder, 1 tsp Frenches yellow mustard, 1/2 tsp Sugar, 1/2 tsp Paprika, 1/4 tsp Black or White pepper, 1/2 tsp Cornstarch, 1 1/4 tsp Red Wine Vinegar, 1/8 tsp Xanthan gum
  • Refrigerate for 30 minutes. Then Check the consistency of the mayonnaise. Add the Half -N-Half 1 tablespoon at a time and stir to mix and check the consdistency.
    2-4 Tbsps Heavy Whipping Cream
    • If you enjoy the flavor of dill pickles, you can add some dill weed to the recipe. Just remember, a little bit goes a long way with this spice. I would begin with no more than 1/8 tsp to start. Stir it in let sit 10 minutes taste and if needed add a little more.