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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This Homemade Mayonnaise is egg-free, so it’s perfect for various dietary restrictions. There are only a few ingredients and it requires just 2 minutes to make. That also includes time to measure all the ingredients.
It tastes really similar to the store-bought kind. I love mayo but I don’t use it too often, so it’s great to make a little bit just when you need it.
I have received quite a few comments recently saying that the recipe did not work, so I’ve been testing it extensively. It always works if you follow specific instructions and use my specified ingredients. You must use some kind of acid (either vinegar or lemon juice) in order for mayo to thicken. Without acid it will not thicken.
You can watch a “real” video without any cuts of me making this eggless mayonnaise that I posted on my IGTV channel.
Ingredients for Homemade Eggless Mayonnaise
There are only 3 main ingredients and the rest are just flavourings that can be changed up to suit your taste.
- Oil
- Milk
- Apple cider vinegar
- Dijon mustard
- 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 immersion blender (I used a different kind on this video but it broke recently, so I linked to the new one I have) on high speed to turn the mixture of oil, milk, and vinegar into a delicious and creamy Eggless Mayonnaise. It’ll take about 20-30 seconds!
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.
- Apple cider vinegar
- Acid is a necessary ingredient as the mayo will not thicken without it.
- Feel free to use more or less, depending on how tangy you like your mayo but you must use some.
- You can add it after milk and oil are emulsified (but not thickened), this way it’s easy to control the amount.
- You could use lemon juice instead.
- You could use regular vinegar.
- Dijon mustard
- Mustard adds a bit of extra acidity and seasoning to this condiment.
- You could use a bit more to taste.
- 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.
You can easily halve or double the ingredients depending on how much eggless mayo you need. I often make just half the recipe.
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 fresh 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
Ingredients
- 1/2 cup Canola oil
- 1/4 cup milk
- 1 teaspoon apple cider vinegar (must be used or mayo will not thicken)
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon turmeric (optional, just for colour)
- 1 teaspoon Dijon mustard (or to taste)
Instructions
- Add all the ingredients to a tall container.
- Use immersion blender on high speed for about 20-30 seconds or 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 (but not thickened as it will not thicken without acid) and this way control how much you need to add.
- Store in an airtight container in the fridge for 7-10 days.
Nutrition
Mention or tag @Imagelicious
This post was originally posted on July 8, 2019 and is now updated with more information.
Here’s some text from the original post:
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!
Sarah says
I like to make butter mayo (using 8oz of melted butter in place of oil), but being that I was out of eggs I searched and found this recipe and made awesomely thick mayo! I used a little heavy cream for the milk and will definitely be making this again. Sometimes even with eggs my butter mayo occasionally doesn’t thicken up right, so I’ll be using this recipe from here on out. Thank you for the great recipe!
Dungeness Manor says
I made according the directions by adding ALL the ingredients to the container at once and it did not emulsify. Then I followed my instructions for the procedure for making egg mayonnaise which was to add all other ingredients except the oil into the container and then mix for about 30 seconds to a minute the n slowly pour in the oil while the blender is going and it emulsified right away.
For anyone who is having trouble with emulsification, try the above instructions. It should work!
And, thank you for the eggless recipe! Our ducks stopped laying eggs and with the avian bird flu we are not buying commercial chicken products. So, this is great to make my own eggless mayo.
Kathryn says
Why not use skim milk? Thanks!
Julia says
I haven’t tried it with skim milk
Jessica Kgotle says
Hi Everyone
Works like a bomb. I tried it once and it was good. Wish I used less oil as I found it too rich but overall we loved it.
Thank you for the recipe Julia.
Emma says
Uhhmaizing!! I ran out of mayo and dislike raw eggs…now I might never go back 😀 thank you so much for sharing
Followed your instructions to the t and worked so well… You’ve got yourself a new follower 🙂
Gail Leskow says
Thank you Julia for saving the day! I tried it with Oat milk and it didn’t work so I borrowed 2% milk from the neighbor. It came out great and I have a lot of hope for an eggless diet now.
Michelle says
In case this helps anyone – I followed the recipe exactly and couldn’t get it to thicken. I added a touch more vinegar – nothing. Then I saw a comment about using Greek yogurt and voila! I just added a tablespoon at most but that did the trick. This “mayo” tastes amazing. Easy to make. Great for those with egg allergy. Highly recommend!
Susan Knorr says
I made it with almond milk. Works great!
Cathy Canen says
Thank you for saying this! Changed my life!
~ Cathy in Georgia
Jessie says
Well, I’ve tried the recipe twice now. The first time, I followed it to a ‘T.’ The second time, I took someone else’s idea of using yogurt. Same result both times: Way too thin and runny. Good for use in potato salads and stuff, but totally inedible for sandwiches. It just turns the bread to mush. But I did take the same concept and mixed 1/2 cup of yogurt with a teaspoon of pickle juice and three tablespoons of oil, and just a hint of mustard. The result was pretty nice! My mayo-loving husband and mayo-hating aunt were both pleased. But the recipe above as written, it didn’t work for me at all.
Shiloh says
Amazing, thank you! Eggs are not easy for me to eat due to mild allergies, milk either but this is ok with just a small amount… and it tastes great! So happy to find this recipe as all our tomatoes are coming ripe…. Tomato sandwiches here I come 😋
Divya says
Hi! Julia,
Thanks for the recipe. I made eggless mayo today but it became bitter. I used cold-pressed Sesame oil. What do u suggest we can use in place of Canola oil? I have access to following cold-pressed oil:- Sunflowr oil, Safflower oil, Peanut Oil and Mustard Oil, which of these do think can give similar results? Lastly, I want to avoid Refined oil as much as possible nd use Cold-pressed oil as much as possible. Do u think this is possible or Refined oil is the only answer???
Susan says
Avocado oil would be a healthier option.
Elaine says
Can you use regular mustard or honey mustard? I am so excited to try this recipe. I have IBS and there are so little foods I can ear. Eggs is now one of them. Also lactose intolerant as that is part of IBS. However lactose is available in most grocery stores. Thank you so much for posting. Now to give it a try with fingers crossed.
Isabelle Urbanek says
Mine unfortunately didn’t thicken. It tastes wonderful tho. I used olive oil and almond milk. 😞
Ray says
Despite my misgivings I tried this. Wasted ingredients. The vinegar is always going to curdle the milk 🤷
Me says
Same here – I threw out my first batch. Then I mixed another one – emulsified milk and oil, ThEn added vinegar and flavorings. That worked better, but it was still thinner than store-bought mayo. Delicious on potato salad.
Nicola says
Thank you so much for this fabulous recipe! For many years I bought organic mayo until I noticed a much smaller jar and hardly lower price (72% price increase).
I searched for another organic mayo brand but discovered that several ingredients were not organic at all (such as guar gum, which I avoid at the best of times).
And that’s when I found your recipe. Can’t believe how easy it is. Pity it does not work with coconut milk. I did not like the flavour of the mayo with soy milk, but see here that Greek yoghurt works too.
Yesterday I had it with fish, the day before with grilled garlicky sweet potatoes, and today on my feta sandwich with watercress and chutney.
What a discovery!!!
June Fynn says
I am so happy I found this by googling eggless mayonnaise. I have recently discovered I have an intolerance to eggs & I am already doing low fodmap so finding sauces like this are key to having flavour in my meals. I made this with lactose free dairy milk & a mixture of garlic infused olive oil & grapeseed oil, a tsp of mustard powder & lemon juice. It is very much like aioli & will go great with my steak for dinner tomight! I might try it with less of the garlic infused oil next time.
June Fynn says
Another name for this could be salad dressing. When I was growing up my Mum would make a salad dressing with sweetened condensed milk, malt vinegar & salt, some people added mustard. I loved this stuff but not really healthy with all the sugar & as I’m gluten free no malt vinegar in my diet these days.
Sheila says
I’ve had to avoid mayonnaise because of an egg protein sensitivity. I’d occasionally eat it anyway and pay the price later. But THIS!!! Best mayo ever, and I cannot tell it doesn’t contain eggs. So delicious and creamy, I could eat it right off the spoon. I have even made this with canned evaporated milk and it turned out great.
Thanks for sharing such an amazing recipe!! I can have mayonnaise again!
Aaron says
I just wanted to say that this works with greek yogurt as well! I didn’t have any kind milk, and as a former chef, I figured the yogurt would likely work as a wonderful replacement and it did! I had a recipe I watned to make and needed mayo but totally forgot I was out of eggs. This worked wonderfully and a great bit of knowledge to add to my arsenal
Summer says
Interesting. I wonder if buttermilk would work as well? I might have to try it out!
Lydie says
This recipe is great! I used soy milk to make it vegan and used olive oil because that’s what I had, and when I blended it it thickened instantly! I had never seen homemade mayonnaise that thick before, it was so thick it was almost crumbly. Next time I’ll use a different oil or a mix of different oils, because the bitter aftertaste of olive oil was a bit too pronounced. But it was still good and I will definitely be making more!
Peta Pilling says
Thanks,i live in Italy and was cooking a Vitello Tonnato but my good friends an neighbour with whom we share lockdown dinners is allergic to eggs,,,so I used olive oil( because I always do )lovely lemon juice from our tree then added some tinned tuna and capers at the end.I don’t think I’ll ever use eggs again for maionese.
Marc says
Thanks for this,, it worked the first time, and it tastes good.
It emulsified almost immediately, using my immersion blender, while in the past I had a difficult time emulsifying mayonnaise with eggs.
Linda Barnard says
Can I use coconut or almond milk instead? I need dairy-free
Julia says
I tried and it didn’t work for me. Someone else said it worked for them but didn’t work for me.
Roman says
Insane! Even has metric measurements, in grams!
We pro chefs have so much to learn from you.
I mostly season my mayo with herbs :fresh oregano, dill and lemon juice, cress, sorrel and other stuff that grows around
Davina says
I don’t have a mixer but I put the ingredients in a mayonnaise jar and shook it. It did emulsify but it is runny. What can I do to thicken it. I’m tired of always running out of Mayo
Riya says
Hi,amazing texture and taste .with homemade simple recipe it’s the best fuss free Mayo.i added my bit to make it a salad cream .thank you soo much.
Julia says
I’m so glad you liked it!
Theresa says
I too tried making this, not much luck. I used heavy cream as I wanted rich, used ground mustard because it could not have regular vinegar in it. Added some coconut nectar to it, tried adding gelatin, even added EnerG to it and still no luck. It started to thicken and turned completely back liquidy.
Julia says
Hi Teresa – did you add any kind of acid? Vinegar or lemon juice? Without acid the mixture of oil and milk will not thicken.
Beverley Nash says
Awesome. Easy, tasty and every bit as good as shop bought. Fantastic and so cheap to make.
Julia says
I’m so glad you loved it. I love it also!
Scott says
This worked perfectly! In order to make it vegan, I used unsweetened soy milk but it turned out great. Just letting you know in case other people want to make it vegan.
Gordon says
Always make my own mayonnaise but ran out of eggs due to Covid19 restrictions. Found this and to my surprise it worked really well! Made it in my usual mini blender: 120 ml sunflower oil at room temperature, 60ml whole milk (3% fat) straight from the fridge, with my usual seasoning of salt, white pepper, and dry English mustard. Poured it all in, whizzed it all up, and within less than a minute I had acceptable mayonnaise substitute. I added turmeric as suggested, but it made it a very curious yellow, so would probably omit that in future. Not authentic mayonnaise, but a really good substitute if you don’t want or have eggs.
Julia says
I’m glad you liked it! I wonder if my turmeric wasn’t as potent as yours 🙂
Joan says
I used my Magic Bullet and it was perfect!!! I used it in my coleslaw on the 4th of July. Thank you!!!
Julia says
Good to know that it works with Magic Bullet!
Maggie says
Hi thanks for the recipe! Can I leave out the Dijon mustard? And can I use a handheld mixer instead?
Thanks!
Julia says
You could leave out mustard if you’d like. Not sure about the mixer though.
Lisa says
Does the milk have to be room temperature? Does the oil have to be room temperature?
Julia says
I don’t keep oil in the fridge, it’s always at room temperature, so I don’t know if it would work with refrigerated oil. I don’t technically see a problem with it but I haven’t tried it myself. As for the milk, I usually keep it in the fridge and take out right before making the mayo, so it doesn’t have to be room temperature.
Lisa says
It is a great recipie. I am not sure what i was thinking. I do not keep oul in the fridge either. I clearly was having a moment.
Can we use white vinegar insteat?
Julia says
I’ve made it with apple cider vinegar and I’ve made it with fresh lemon juice. I’m about 99% sure that regular vinegar will work also. You need acid to make the mixture thicken.
Molly says
Amazing and so easy! I used avocado oil instead of canola and half & half instead of milk. I think I’ll try less salt next time and see if I like that better. Love the consistency! Thanks for this recipe!
Julia says
I’m so glad you liked it! I’m sure it was even more delicious and creamy with half&half! And yes, salt is totally personal. Sometimes lemon juice or extra vinegar make the dish “saltier”. It’s one of my favourite ways to reduce salt – just add lemon juice and it’s just as delicious!
Charlotte says
I do not have an immersion blender. I tried it in my mini food processor, but it turned out very watery. Is there another way to get it to thicken if you do not have an immersion blender?
Julia says
Unfortunately I haven’t tried making this with a food processor, so I cannot advise. Sorry
Mena Gigliello says
Julia,
I liked it very much.
I was also wondering if you have worked on any mayo with no oil & no eggs? I would be interested.
Thank you very much,
Mena
Julia says
No, I haven’t tried making mayo without any oil. I’m glad you liked it!
Pamela says
I tried this eggless mayo recipe for the first time using my immersion blender on it for three or four minutes, and it never thickened. Any suggestions?
It didn’t go to waste, however. I added more spices and made it a salad dressing. But I do want a thicker “MAYO” option for other dishes. Thanks.
Julia says
Hey Pamela – did you make any substitutions? What kind of milk did you use and what oil did you use? I’ve made this countless times and it always thickens within minutes if not seconds.
Diane B. says
First time I make it & it thickened in no time with my immersion blender. Very tasty & no preservatives. This is definitely a keeper recipe. Thanks so much for sharing
Karla B. says
DELICIOUS! I needed mayo to make chicken salad. We ran out of what we normally use — avocado mayo — but I’ve been wanting to find an eggless mayo to make it healthier. All of the store-bought versions are expensive and have ingredients I didn’t want. So I thought, “why not just make my own?” I’m so happy I found this one! I can’t believe how easy it was! WHY have I not tried to make mayo on my own all these years!!! I made it with avocado oil and half & half because that is what I had on-hand. FANTASTIC! I’m going to try it with lemon juice the next time I make it and experiment with seasonings. Thanks for a great recipe!
Molly says
OMG so good!! I NEVER expected it to taste like mayo but it REALLY does! And it emulsified so fast with my immersion blender, which was so much easier than recipes that say your have to add the oil a drop at a time. I used it to make homemade coleslaw dressing since we have egg and soy allergies in the family (commercial mayo is all soybean oil) and it was amazing!
Julia says
Oh, I am so glad you liked it! I know, it tastes so similar to the real one, it’s crazy 🙂
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.