This Homemade Egg-Free Mayonnaise is creamy, tasty, and ready in a flash! Made with 5 simple ingredients. Give it a try! The recipe includes step-by-step photos and lots of tips.
Homemade Egg-Free Mayonnaise Recipe Highlights
Some weeks ago, I learned about a GREAT egg replacer. People call this magic liquid by different names: aquafaba, chickpea liquid, chickpea brine, bean cooking liquid, bean juice, etc.
Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. So, please… STOP pouring it down the drain!!!
Aguafaba is a magical ingredient for people with egg allergy, like my daughter, egg intolerance, or for those who follow a vegan or vegetarian diet.
This homemade egg-free mayonnaise has the same taste and texture as traditional mayo. Exceptionally flavorful and creamy, and makes a wonderful addition to salads, dips, aioli, and sandwiches. I love using this eggless mayo for my Easy Creamy Eggless Coleslaw, Easy Homemade Eggless Ranch Dressing, and potato salad recipes.
Why You Are Going To Love This Egg-Free Mayo Recipe
- You only need a handful of simple ingredients.
- No preservatives or weird ingredients.
- The whole process takes less than 10 minutes.
- Because you are making it yourself, there is no risk of cross-contamination as store-bought mayos.
- You can add extra ingredients for more flavor (like roasted garlic or herbs). I’ve shared suggestions below.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All you’re going to need for this simple recipe are a few ingredients!
Ingredients Notes & Substitutions
- Oil: Vegetable or canola oil – Or any light-tasting neutral oil of your preference, such as grape seed, safflower, or avocado.
- Aguafaba: Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. Want to know more about aquafaba? Check this out!
- Lemon juice: Not only does it add incredible flavor to the mayonnaise it also helps to stabilize the mixture. You can substitute for vinegar, such as apple cider vinegar or white vinegar.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Ground Mustard: If you are allergic to mustard, you can use 1/4 teaspoon of turmeric.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Making mayonnaise doesn’t have to turn into an endurance test. You can use a handheld immersion blender or a food processor. The key for either method is to add the oil very slowly, in a steady stream, while the blender or processor is running. Of course, you can make it by hand; just keep whisking vigorously.
Step 1 – Combine the Ingredients
Combine aquafaba, lemon juice, mustard, and salt in a medium bowl.
Step 2 – Whisk
Whisk until well blended, about 30 seconds.
Step 3 – Slowly Add the Oil
Gradually add the oil in a very slow, thin stream, constantly whisking, until the mayonnaise is thick, about 8 minutes.
Step 4 – Taste
Taste the mayonnaise and add additional salt, vinegar, or lemon juice if desired.
Step 5 – Cover & Chill
Recipe Tips
Neutral Flavored Oil. Use an oil that is light in flavor. I recommend canola, grape seed, safflower, or avocado.
Add the Oil Slowly. Adding the oil slowly is really important. If you dump it all in at once, you will end up with mayonnaise soup!
Give it time. The emulsification process takes time; it takes me approx 8 minutes, so don’t rush it and be patient. It will come together!
Variations
You can play around with many ingredients to create an almost unlimited variation of mayonnaise flavors, such as roasted garlic, avocado, roasted red peppers, horseradish, dill, cilantro, chili pepper flakes, and basil … the possibilities are endless! Here are some of my favorite combinations:
Roasted Garlic – Add 1 tablespoon of roasted garlic paste. This is the one I use.
Sriracha or Chipotle – Blend in 2 tablespoons of sriracha sauce or 1 chipotle in adobo sauce.
Herb – Blend in 2 tablespoons of your favorite chopped herb, like chives, dill, basil, thyme, or parsley.
Curry – Blend in 1 tablespoon of yellow curry powder, or you may add Thai curry paste.
Sundried Tomato – Add 1 tbsp of well-chopped sundried tomatoes.
Honey Mustard Mayo – 1 tablespoon each: Dijon + honey + lime juice.
Pro Tip: Add flavorings at the end. Aside from salt and ground mustard at the beginning, do not add other flavorings until the end, after the mayonnaise has been fully emulsified. Then you can blitz in whatever other flavorings you’d like.
Storing Suggestions
Keep this homemade egg-free mayonnaise stored in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
This egg-free mayo will last up to 5 days if kept in an airtight container in the fridge.
Absolutely! You double or triple the recipe.
Yes, technically, you can, but keep in mind that olive oil has a strong and robust flavor and will make the mayonnaise strong in flavor too.
Probably, you added the oil too fast or did not whisk long enough. The key thing to keep in mind when making mayo is to add that oil slowly; by slowly, I mean almost to add it drop by drop. The emulsification process takes time; it takes me approx 8 minutes, so don’t rush it and be patient. It will come together!
Yes, you can make this by hand with a clean bowl and a whisk; it’ll just take a little bit longer.
More Egg-Free Dressing Recipes You’ll Love!
Recipe Card 📖
Homemade Egg-Free Mayonnaise
Equipment
Ingredients
- 3 tablespoons (45 ml) aquafaba
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 3/4 cup (180 ml) light tasting oil (such as canola, vegetable, grape seed, safflower, or avocado.)
Instructions
- Combine aquafaba, lemon juice, mustard, and salt in a medium bowl. Whisk/blend until well combined, about 30 seconds. Note: I recommend using a hand blender (immersion blender) or a small food processor. You can make this by hand with a clean bowl and a whisk; it’ll just take a little bit longer.
- With a hand blender or food processor running, gradually add the oil in a very slow, thin stream, constantly whisking/blending until the mayonnaise is thick, the whole process will take about 8 minutes. Note: Adding the oil slowly makes for a creamier mayonnaise, and if you pour it too fast, the mayo won’t thicken.
- Cover and store in the refrigerator until ready to use.
- Neutral Flavored Oil. Use an oil that is light in flavor. I recommend canola, grape seed, safflower, or avocado.
- Add the Oil Slowly. Adding the oil slowly is really important. If you dump it all in at once, you will end up with mayonnaise soup!
- Give it time. The emulsification process takes time; it takes me approx. 8 minutes, so don’t rush it and be patient. It will come together!
- Roasted Garlic – Add 1 tablespoon of roasted garlic paste. This is the one I use.
- Sriracha or Chipotle – Blend in 2 tablespoons of sriracha sauce or 1 chipotle in adobo sauce.
- Herb – Blend in 2 tablespoons of your favorite chopped herb, like chives, dill, basil, thyme, or parsley.
- Curry – Blend in 1 tablespoon of yellow curry powder, or you may add Thai curry paste.
- Sundried Tomato – Add 1 tbsp of well-chopped sundried tomatoes.
- Honey Mustard Mayo – 1 tablespoon each: Dijon + honey + lime juice.
Nutrition
This recipe was originally published on June 2015. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!