This Homemade Eggless Mayonnaise is creamy, smooth, and perfect to spread over bread for sandwiches or add to salads. It’s ready in under 2 minutes and can be flavoured any way you like.
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Years ago I was part of a Russian cooking forum. Remember when internet was all about forums? Before personal blogs took over, before facebook and groups. (Did I just date myself?)
It was a wonderful community where people talked about everything, met, became friends in real life. But just as with any community (be it school class, family, work team) there was drama.
I could never understand how food could produce so much drama. I still can’t. But there it was.
One day, someone posted a recipe for Eggless Mayo. It instantly became popular and many people were making it. A few weeks later, someone wrote that Mayo by definition cannot be eggless, which is technically correct.
That whole comment resulted in pages upon pages of discussions, fights. People left that cooking forum, refused to participate. A few days later the name of the post was changed to “Creamy Sauce” and a bit later it was deleted altogether to avoid even more drama. I never even got to try the recipe.
That kind of attitude towards mayonnaise is actually not uncommon. There were even legal battles in the States about Mayo vs Mayonnaise.
But regardless of whether you want to call this condiment an Eggless Mayonnaise or just Eggless Creamy Sauce, the truth is that it tastes just like mayo and it looks just like mayo!
This Homemade Eggless Mayonnaise is creamy, smooth, and perfect to spread over bread for sandwiches or add to salads. It’s ready in under 2 minutes and can be flavoured any way you like. It’s egg-free, so perfect for various dietary restrictions.
Ingredients for Homemade Eggless Mayonnaise
There are only 2 main ingredients and the rest are just flavourings that can be changed up to suit your taste.
- Oil
- Milk
- Dijon mustard
- Apple cider vinegar
- Salt
- Turmeric
How to make Eggless Mayonnaise
Making Eggless Mayo is actually super easy. I have seen different recipes calling for very specific instructions like adding oil a drop at a time. But in all my experiments I found that it is really not necessary.
- Add all the ingredients into a tall container. I use a measuring jug.
- Use an This is the closest one on high speed to turn the mixture of oil and milk into a delicious and creamy Eggless Mayonnaise. It’ll take about 1-1.5 minutes.
I use my very old immersion blender. It didn’t come with a tall cup so I use a measuring jug. It’s old enough that they don’t sell that model anymore but it’s really good. This is the closest one I could find to what I have and it comes with a tall cup that would be perfect to make this mayo.
How to store Homemade Eggless Mayo
Store in an airtight container. You could use a mason jar. I have also stored just in a bowl that was really well wrapped in plastic wrap but containers are easier.
This Eggless Mayo will keep in the fridge for 7-10 days. I wouldn’t store it for longer as it doesn’t have any preservatives.
NOTE: You may experience a bit of a liquid separation after a few days, there will be just a bit of clear liquid, it is whey separated from milk. Totally normal, nothing to worry about. Just pour it out.
Why make Homemade Eggless Mayo
Most mayos out there are either regular (made with eggs) or vegan (made with only plant-based ingredients). Vegan mayos are generally much more expensive than regular and also not easy to find. Not all store sell them.
If you are not following a vegan lifestyle but still avoid eggs, then this is the Mayo for you! It tastes just like regular mayo but without any eggs.
And since you can make it as you need it in small portions, you don’t need to buy a big jar and store in the fridge. Convenient!
Can this Homemade Eggless Mayonnaise be vegan?
In theory the answer is yes. In fact, I have seen recipes that are very similar to this one and they use plant-based milk.
I do not drink plant-based milk and when I wanted to experiment with it, I couldn’t find a small container of soy/almond/cashew milk in my local store. They only had flavoured coffee creamers. And although hazelnut coffee sounds delicious, hazelnut mayo doesn’t sound that appealing.
I have tried making vegan mayo with coconut milk and it did NOT work. The mixture got creamy and white almost instantaneously but refused to thicken even after 5 minutes of blending.
Ingredients and Variations for Homemade Eggless Mayonnaise
- Oil
- I use Canola oil as it is neutral in flavour.
- You can use any oil you’d like but remember that the flavour of the oil will impact the flavour of the eggless mayo.
- Milk
- I use 2% milk.
- I’m sure you could use 3.25% milk.
- However, I would avoid skim milk.
- I am also not entirely sure about 1% milk but I think it should work. Let me know if you try.
- Dijon mustard
- Mustard adds a bit of acidity and seasoning to this condiment.
- You could use a bit more to taste.
- Apple cider vinegar
- Vinegar adds a little bit more acidity (on top of what you get from the mustard).
- Feel free to use more or less, depending on how tangy you like your mayo.
- You can add it even after milk and oil are emulsified, this way it’s easy to control the amount.
- You could use lemon juice instead.
- You could use regular vinegar.
- Salt
- Definitely use to taste.
- Feel free to add more or less.
- Turmeric
- Optional. Used mostly for colour. Without turmeric the colour of this mayo is pretty white whereas turmeric makes it slightly yellow-ish, similar to store-bought mayo.
How to flavour Homemade Eggless Mayo
The beauty of making your own eggless mayo is that you can flavour it anyway you want.
- garlic powder, onion powder, dried herbs
- paprika and cayenne pepper
- minced garlic and lemon juice
- minced fresh herbs
- Sriracha
Recipes using mayonnaise:
- Cabbage Pie
- Pulled Pork and Peppers Pie
- Goat Cheese and Dill Hasselback Chicken
- Russian Potato Salad (Instant Pot)
- Russian Beet Salad with Prunes and Pecans
Homemade Eggless Mayonnaise
- Immersion blender
Ingredients
- 1/2 cup Canola oil
- 1/4 cup milk
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon turmeric (optional, just for colour)
- 1 teaspoon apple cider vinegar (or to taste)
- 1 teaspoon Dijon mustard (or to taste)
Instructions
- Add all the ingredients to a tall container.
- Use immersion blender on high speed for about 1-1.5 minutes until the mixture emulsifies and turns into thick and creamy Homemade Eggless Mayonnaise.
Video
Notes
- Seasonings are to taste. You may need a bit more acidity and salt. Or perhaps you'd find that it's too tangy. You could add the mustard and vinegar after everything is emulsified and this way control how much you need to add.
- Store in an airtight container in the fridge for 7-10 days.
Nutrition
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Roy Pierson says
Wondering if you could use Buttermilk?
Julia says
I have never tried so I don’t know. If you try, please let me know
Roy Pierson says
Made a great sauce. Or dressing.
Thank you
And I hope someone trys my greek chicken and potato. It’s a huge hit in my home
Roy Pierson says
Just tried it with Buttermilk. Only had a blender and it was watery as can be.
Not throwing it out because it tastes good. Added a stick of butter and a few other things.
I’m doing a one pan greek chicken and potato. Raw seasoned potatoes on the bottom of the dish and raw seasoned chicken on top. With lemons butter and lemon juice poured over and this sauce I just made over the chicken. Cover bake at 400° for 30 min then 375° for 30 min and uncovered till golden.