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Homemade Eggless Mayonnaise

Delicious Homemade Eggless Mayonnaise You Can Whip Up Fast

This homemade eggless mayonnaise is a fantastic vegan and gluten-free substitute for traditional mayo, perfect for sandwiches, salads, and dips.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 10 tablespoons
Course: Snacks
Cuisine: Vegan
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons aquafaba Brine from cooked organic chickpeas
  • 1 tablespoon lemon juice Can substitute with vinegar
  • to taste teaspoon salt
  • 1 teaspoon whole seed French mustard Dijon mustard is an alternative
For the Creaminess
  • 1 cup neutral oil (e.g., Canola, Vegetable, Sunflower) Choose based on flavor preference

Equipment

  • Immersion Blender
  • Tall jug or jar

Method
 

Step-by-Step Instructions
  1. In a tall jug or jar, add 3 tablespoons of aquafaba, 1 tablespoon of fresh lemon juice, a pinch of salt, and 1 teaspoon of whole seed French mustard.
  2. Using an immersion blender, blend the mixture for about 1 minute until it becomes silky and creamy.
  3. As the blender is running, slowly drizzle in 1 cup of neutral oil in a thin, steady stream.
  4. If oil pools on top, pause pouring and blend until fully integrated.
  5. Taste the mayonnaise and adjust flavors with more salt or lemon juice if needed.
  6. Transfer finished mayonnaise to an airtight jar or container for storage.

Nutrition

Serving: 1tablespoonCalories: 60kcalCarbohydrates: 0.5gProtein: 0.1gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2.5gSodium: 50mg

Notes

Store the mayonnaise in an airtight jar and keep it in the refrigerator for up to 4 weeks. Add herbs for unique flavors.

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