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Egg-free mayonnaise a quick and easy vegan recipe – Gordon Ramsay’s version

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Egg-free mayonnaise: lighter, vegan without an excessive cholesterol content and without the risk of salmonellosis thanks to the absence of eggs, also perfect for pregnant women. This recipe is suitable for those who follow a vegan diet as only products of plant origin are used. The preparation does not involve the use of eggs, not everyone likes raw eggs especially due to the salmonellosis risk (one of the most common food poisoning) in fact preparing the classic mayonnaise at home can run into this risk (which does not happen for industrial mayonnaise as it is pasteurized) and also because they have a high cholesterol content, so if you really don't want to give up this delicious sauce, here is the version that does no harm! The flavor has nothing to envy to the original one, indeed I prefer it and now I don't buy it anymore!

Ingredients for 170 gr of sauce

  • 110 ml of sunflower oil
  • 50 ml of unsweetened soy milk
  • a pinch of salt
  • 1 teaspoon of apple cider vinegar or lemon juice
  • 1 teaspoon of mustard
  • the tip of a teaspoon of turmeric powder

Watch the video recipe of the Mayonnaise without eggs


Preparation of mayonnaise without eggs

Prepare all the ingredients on the work surface. Put one ingredient at a time in a tall, narrow container: pour the soy milk inside,

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salt, turmeric, vinegar, mustard and finally the oil all at once (there is no need to pour it slowly as for classic mayonnaise)

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whip for about 1 minute using an immersion blender; when it is completely thickened the sauce will be ready.Mayonnaise without eggs "width =" 449 "height =" 295 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_888_Egg-free-mayonnaise-a-quick-and-easy-vegan-recipe-Gordon-Ramsays-version.jpg 640w, https: // www. Sempliceveloce.it/wordpress/wp-content/uploads/2017/09/maionese_senza_uova_05-300x197.jpg 300w "sizes =" (max-width: 449px) 100vw, 449px

The preparation is much simpler than the classic one and above all it does not go crazy as it can happen for the classic one! It can be stored in the refrigerator for 3-4 days covered with cling film.

Pour into a small bowl and yours is ready mayonnaise without eggs, lighter and vegan!

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Enjoy your meal!


Pumpkin cutlets (baked or in a pan) Quick and delicious recipe! – Gordon Ramsay’s version

Pumpkin cutlets

The Pumpkin cutlets I'm a vegetarian main course amazing! They are made with pumpkin slices, first saute in the egg and then in bread crumbs scented with rosemary . For a mouth-watering result! : golden e crispy outside, soft inside, tasty, fragrant! in one word: fabulous and ready in less than half an hour!

Pumpkin cutlets

For the very fast preparation, all you need is a good pumpkin. I prefer the delica for its taste full-bodied, but also for his consistency a little watery! But you can use the one you prefer! The secret for a perfect result: cut the slices of 1 cm ; which I believe is ideal thickness because nor more subtle, but neither too double. From this version you can make them fried in a pan which are of a stratospheric goodness. But also some tasty ones baked pumpkin cutlets, lighter but equally delicious! Believe me in any case you will love it! Just like Pumpkin Meatballs and Pumpkin Burgers, they are ideal to serve as second dish for adults and children! The pumpkin cutlets, if made of smaller size, they are also delicious for aperitif!

Discover also:

Savory pumpkin pie (simple with puff pastry, pumpkin slices and scamorza cheese)

Pumpkin cutlets recipe


Preparation Cooking Total
10 minutes 10 minutes 20 minutes


Quantity for 6 pieces
  • 6 slices of pumpkin (1 cm each)
  • 4 – 5 tablespoons of breadcrumbs
  • 1 egg (which you can replace with extra virgin olive oil)
  • 1 sprig of fresh rosemary or 2 tablespoons of dried rosemary
  • salt
  • seed oil for frying or extra virgin olive oil for baking


How to make pumpkin cutlets

First of all cut the pumpkin slices and remove the peel.

Then pass in a beaten egg

Finally bread in a mixture of breadcrumbs a pinch of salt and rosemary previously chopped on all sides:

how to make pumpkin cutlets

To cook in the oven, arrange the slices in a lightly greased pan with extra virgin olive oil and add a drizzle of extra virgin olive oil on top. Cook at 180 ° static in the medium-high part for 15 minutes.

Then raise to 200 ° with the grill positioned on the upper level and let it finish cooking for another 8 – 10 minutes.

For cooking in a pan, fill with oil for frying, when it reaches temperature, immerse the slices. Cook about 2 minutes per side, turning a couple of times!

Yours are ready Pumpkin cutlets!

Pumpkin cutlets

I advise you to enjoy them immediately hot, at most lukewarm!

If you want to keep them, seal them in the fridge raw, before cooking give them a quick breading.


Suggested seasonal wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave – Gordon Ramsay’s version

Suggested seasonal wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave

Suggested Seasonal Wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave – Recipe and Cuisine

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