Go Back
+ servings

Easy Egg-Free Mayo Recipe

5 from 1 vote
Egg-Free Mayo
A simple recipe for egg-free mayo that's easy to make and tastes like the real thing! Plus, it's vegan-friendly.
Author: Lindsey Jenkins
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1 cup

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.