Eggless Mayonnaise
This creamy homemade eggless mayonnaise recipe is rich, smooth, and ready in just 5 minutes using simple pantry staples. Made without raw eggs, this easy mayonnaise recipe is perfect for sandwiches, burgers, wraps, potato salad, pasta salad, coleslaw, dipping sauces, and meal prep. Whether you're looking for homemade mayonnaise without eggs, a quick vegetarian mayo recipe, or an easy sandwich spread, this foolproof recipe delivers fresh flavor and a silky texture every time.
Ingredients
- ½ cup cold whole milk
- 1 cup neutral oil avocado, canola, sunflower, or vegetable oil
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp granulated sugar optional
- ¼ tsp ground white pepper or ground black pepper
Instructions
- Pour the cold milk into a tall immersion blender jar or a small blender (I recommend doubling the recipe if using a blender).
- Add the Dijon mustard, lemon juice, vinegar, salt, sugar, and pepper.
- Carefully pour the oil over the milk mixture. *If using a blender, slowly drizzle the oil into the blender while it's running to help the emulsion form properly.
- Place the immersion blender on the bottom of the jar. Blend without moving the blender for about 10 to 15 seconds until the mixture begins to thicken.
- Slowly lift the blender while continuing to blend until all the oil has been incorporated and the mayonnaise is thick and creamy.
- Taste and adjust the seasoning with additional salt, lemon juice, or vinegar if desired. Transfer to an airtight container.
- Refrigerate for at least 30 minutes before serving. Store refrigerated for up to one week.
Notes
Nutritional Information
Serving Size: 1 tablespoon- Calories: 115
- Total Fat: 12g
- Saturated Fat: 1.4g
- Cholesterol: 1mg
- Sodium: 80mg
- Carbohydrates: 0.6g
- Sugar: 0.4g
- Fiber: 0g
- Protein: 0.3g