Eggless Mayonnaise

Being a single woman I have no one living with me who can be there whenever I need someone to confide in. I have special and wonderful friends of course and my lovely Hobbits but there is no partner who’ll physically sit and hold my hand or put an arm around my shoulder or drop everything to be there for me… it’s difficult sometimes and I’m realizing now it’s unlikely to ever happen. I really am destined to be that strange goat lady from “Cold Mountain”… (grin)

I have many coping strategies and one of them is cooking (the other is walking and the best one is lovemaking but it’s been such a long, long time I don’t think that counts anymore! ). These things give me something else to focus on.

Today I’ve baked all day and it’s helping.. so be prepared to be overwhelmed by 1940s dishes over the next few days, hours, hell even minutes!

Eggless Mayonnaise

Eggs were in very short supply during the war and the ration was for 1 shell egg per week per person or 1 packet of dried eggs per person every 4 weeks. Consequently many recipes were eggless..such as mayonnaise.


  1. Mash one small cooked and skinned potato until very smooth and silky.
  2. Add one teaspoon of made up mustard and a few teaspoons of vinegar to your own taste
  3. Slowly add in 125 ml of salad oil (vegetable oil) then season with salt and pepper to taste

I had this for my lunch with lots of fresh raw veggies like cucumber sticks and sugar snap peas. It’s not really much like mayonnaise but nevertheless it is pretty yummy!

9 thoughts on “Eggless Mayonnaise

  1. Please no sympathy comments.. that is not what I’m looking for!!! It is what it is and the cooking really helps! This blog is my therapy!

    The eggless mayonnaise really did taste quite nice but it wasn’t really like the real stuff!!! C xxxxx

  2. When ever I’m stressed I bake bake bake. Peter (my husband) always tells me that I may be the one stressed, but he is the one who gains weight! ha ha. I’m totally an emotional eater as well though, which I have under control most of the time. I just need to get this extra weight off, now that I’ve stopped putting it on 🙂

    This reminds me of Hummus, probably because of the consistency. You are right though, this would never pass for mayo in my house, lol. I used it on a sandwich as a spread, and then added oven dried tomatoes, avacado slices, a drizzle of balsamic vinegar and then rubbed a garlic clove on the top bread of the sandwich and it was really yummy. Thanks for another great recipe and I can’t wait to see more!

    Oh, and I used Dijon mustard because we didn’t have anything else in the house. I’m pretty sure it wasn’t available during the war, but Dijon was actually one of the few cities in France that wasn’t very heavily damaged during the war, so who knows!

  3. Brew good for school we are learning about rationing and we are making our own World War Two recipes and make it

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  7. I remember my grandmother using cream to stretch out scrambled eggs. I still do this. Meatloaf was made with grated carrots and oatmeal in addition to hamburger. I still do this too.

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