It took me a couple of years to make eggless pancakes after I started this blog. Until then I was concentrating only on eggless cakes, muffins, and cookies. I hadn't embarked on the journey into the delicious world of pancakes and waffles.
Wasn't sure what was preventing me to do so. One fine morning my husband gave me the push to make eggless pancakes and did so and ever since that's one of the most tried recipes with amazing feedback.
The same thing happened with eggless waffles and eggless omelettes too.
Last weekend my husband nudged me to make eggless mayonnaise and decided it's high time that I made it.
I vaguely remembered how regular mayonnaise tastes from the last time I had tasted it a couple of years ago. Tried few variations of the recipe and I think the one which I'm about to share now is by far the best version of my experiments. Hope you all like it too.
I also tried a curried flavor mayonnaise without eggs by adding some curry powder and garam masala powder. It was really very yummy. Put it on the homemade burgers I made today for dinner and the kids loved it!
Step-by-Step Instructions
Here is the step-by-step instruction on how to make eggless mayonnaise from scratch with simple ingredients!
If you tried this Easy Homemade Eggless Mayonnaise recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Easy Homemade Eggless Mayonnaise
Ingredients
- ½ cup sunflower oil
- ¼ cup milk (I used 3.25%)
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt (or to taste)
- ¼ teaspoon sugar
- ⅛ teaspoon turmeric powder (optional)
Optional Add ons:
- ½ teaspoon curry powder
- ¼ teaspoon garam masala powder
Instructions
- In a bowl add all the ingredients listed one-by-one except for the optional add ons if you want to make just plain mayonnaise without eggs.
- Using an immersion blender beat together all the ingredients for about 30-4 seconds or until the mixture emulsifies and turns into a thick and creamy mixture.
- Homemade eggless mayon is ready to be served now!
My Notes
- When I first made the mayonnaise I hadn't added the sugar. After tasting the mayonnaise felt that it was a bit too acidic for my taste and added some sugar and beat it well again. This neutralized the sourness and tasted very good.
- I used the tall container that came with the immersion blender to make the mayonnaise but you can choose to use any bowl.
Neil Gardiner says
I have made this twice now, one plain and next with the curry powder, must admit I was a dubious as to how it wpuld taste and I am pleased to say both times it was absolutely delicious. Great recipe.
P.S. I am immuno compromised so this is a god send with summer salads on the horizon.
Madhuram says
That's great to know it worked for you, Neil.
Hela says
How long can I keep it in the refrigerator?
Madhuram says
Maybe 4-5 days. Mine was done in 3 days I think.
Nicola says
Sorry, forgot to rate it...
Madhuram says
Thank you so much, Nicola.
Nicola says
Super recipe! I've never eaten so much mayonnaise in my life. 🙂 Use it as a dip for my rainbow carrots. I've given up eating nacho's completely because of the carrots with mayo dip. Add a little cayenne pepper and honey to make a condiment for fish or chicken. Endless possibilities. I became motivated to make my own mayo when I noticed a price increase of 72% of a particular brand of organic mayo (after they put it in a smaller jar). When I started reading the ingredients of other organic brands I was shocked to learn what they all put in there... It also works with soymilk, but I didn't like the flavour of that so much. Last but not least: spread some of the mayo on a slice of bread, then top it with a bit of apricot chutney and greens such as rucola. Add feta, or chicken slices, or sardines, manoman, that is SOME sandwich! Thanks for the inspiration.
Madhuram says
Awesome, Nicola.
Alka says
Hi. Prepared the mayonnaise. Turned out well. I used Extra virgin olive oil instead. Also I didn't use any of the optional ingredients. Prepared in a jiffy. Thanks for sharing the recipe.
Madhuram says
Thank you for the feedback, Alka.
EllenMarie says
This is a great mayo recipe, and I’m not even vegan. The price of Best Foods mayo has shot through the roof, so this mayo is a tasty, creamy, and certainly less expensive solution. Plus adding custom flavors like wasabi or Franks hot sauce is just too fun. Thank you.
Madhuram says
Thank you very much, EllenMarie.
din says
Can I use olive oil instead of sunflower oil?
Madhuram says
I guess so, Din. Olive oil might have a unique smell and flavor.