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!
How To Make Flavored Mayonnaise Without Eggs?
Here is the step-by-step instruction on how to make eggless mayonnaise from scratch with simple ingredients!
Easy Homemade Eggless Mayonnaise Recipe
|Prep Time||Cook Time||Makes|
|05 Mins||02 Mins||3/4th Cup Of Eggless Mayonnaise|
|Madhuram||Dips and Sauces||Cooking|
- 1/2 cup sunflower oil
- 1/4 cup milk (I used 3.25%)
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon sugar
- 1/8 teaspoon turmeric powder (optional)
- 1/2 teaspoon curry powder
- 1/4 teaspoon garam masala powder
- 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!
- The eggless mayonnaise had a very good soft yet firm, spreadable texture. The kids are loving spreading it on bread.
- 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.
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.
Thank you for the feedback, Alka.
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.
Thank you very much, EllenMarie.
Can I use olive oil instead of sunflower oil?
I guess so, Din. Olive oil might have a unique smell and flavor.