"Herself" > wrote in message
...
> yes, I know that technically, mayo has egg in it. But what else shall I
> call it?
>
> Anyway, I'm trying to find a tasty no-egg mayo. Ideas?


Here's a great no egg mayo type sauce, from Simone Beck's book "New Menus
from Simca's Cuisine."


3 Tb. strong creamy mustard, such as Dijon or Maille

1 Tb. wine vinegar

2 Tb. water

1 cup oil--half olive, half vegetable oil (I usually use all vegetable oil)

2 Tb. icy cold evaporated milk

1 tsp. capers, drained

1/2 tsp. salt

Pepper, to taste

Herbs, to taste, such as parsley, basil, tarragon, etc.


Blend mustard, vinegar, and water together in processor. Add oil slowly,
alternating with drops of milk, till a thick creamy sauce has formed. Beat
in capers and any herbs you like. Season with salt and pepper.

I use this just like mayonnaise--it has a great mustardy tang. It's
wonderful on potato salad.

-Scott