Unlike traditional mayo made from egg yolks, this mayo is completely egg-free, which also makes it vegan. There’s a secret single ingredient that mimics eggs, so much so that you wouldn’t even know they’re not in there (except when you make this recipe, of course).
The Magic Ingredient
The magic ingredient in this egg-free mayo recipe is Aquafaba, which literally means bean water.
Aquafaba is the liquid in a can of chickpeas (or garbanzo beans) that you typically pour down the drain without thinking too much about. Aquafaba performs the same way eggs do.
Is your mind blown yet?
Any beans will work here, but it’s preferred that you use white beans like garbanzo/chickpeas, butter beans, or another similar variety since the liquid will be clear.
Homemade vs Store-Bought Egg-Free Mayo
Store-bought egg-free (or vegan) mayo can be quite expensive. It ranges in price from $6.50 to nearly $10 per jar, depending on the brand.
Making homemade egg-free mayo is much more cost effective. An organic can of beans costs no more than $2.50 and since you’re only using a small amount, it ends up being very inexpensive.
Different store-bought egg-free mayo brands use different oils, some of which are quite inflammatory and not always of the highest quality. The beauty of making homemade egg-free mayo is choosing simple, high-quality ingredients.
Egg-Free Mayo Ingredients
This egg-free mayo has just five simple ingredients.
- aquafaba
- fresh lemon juice
- dijon mustard
- sea salt
- avocado oil (my favorite neutral-tasting oil, which is also a great source of healthy fats)
Related post: The Healthiest Cooking Oils & Which Ones to Avoid
What Tools Do You Need to Make This?
I first made this recipe with an immersion hand blender, which is commonly used for traditional mayo. The second time around, I wanted to see if I could get similar results with my high speed-blender.
I prefer using the immersion hand blender because it’s a little quicker and requires less clean up, but both methods produce very similar results. It really just comes down to what tools you have on hand!
Egg Replacement Ratios
3 Tablespoons of aquafaba = about 1 whole egg
2 Tablespoons of aquafaba = about one egg white
A 15 oz can of chickpeas typically produces about 3/4 – 1 cup of liquid.
Easy Egg-Free Mayo Recipe
Ingredients
- 3 tablespoons aquafaba
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- ½ teaspoon dijon mustard
- ¼ teaspoon sea salt
- ¾ cup avocado oil (or another neutral tasting oil)
Instructions
Immersion Blender
- Add all of the ingredients to a pint-sized mason jar or the cup that came with your immersion blender.
- Once the blender is emerged in the liquid and on the bottom of the cup, turn it on high and slowly move it up and down to emulsify the mixture. This will take about 30 seconds to one minute.
- Make sure not to over blend, you don’t want to break the emulsification.
Blender
- Add all of the ingredients except the oil to the base of your blender.
- Turn the blender on low and while it’s running, very slowly start adding the oil through the top spout (while keeping the lid on).
- Continue adding the oil in a slow, continuous stream.
- Once you’ve used nearly all of the oil, turn the speed up a little (mine was around 4) and continue slowly adding the rest of the oil.
- Soon after all the oil is added, it should be thoroughly emulsified and ready to use.
Notes
- This egg-free mayo lasts in the fridge for about 14 days. After that time, it starts to break down a little bit and some separation occurs.
- If beans give you flatulence and you’re worried about the bean liquid doing the same, you can buy a brand called Eden Organic (found at your local natural food store). They cook their beans with kombu, which is a variety of seaweed that helps reduce the gas-producing compounds caused by beans.
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