This eggless mayonnaise is smooth, creamy, and easy to make at home with just a few simple ingredients. Use it as a base recipe to create a variety of flavors to suit your taste.
If you have been following my recipes, you know I have spent years creating eggless versions of baking favorites from cookies to cakes. It took me a while to try recipes like eggless pancakes, eggless waffles, and even eggless omelettes, but once I did, they quickly became reader favorites. This time, I am sharing a simple and creamy eggless mayonnaise recipe you can make at home.
After testing a few variations, I landed on a version that is smooth, creamy, and very easy to make. I also tried a curried version with a little curry powder and garam masala, and it turned out really delicious in homemade burgers, which the kids loved. This is the best egg free mayo I have made, and I cannot wait for you to try it.
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Why You Will Love This Eggless Mayonnaise
- Creamy, quick, and easy
This mayonnaise turns out smooth and creamy without using eggs, and it comes together in just a few minutes with simple ingredients you likely already have at home. - Versatile and customizable
You can keep it classic or turn it into garlic mayo, spicy mayo, or herbed mayo with a few simple additions. Add garlic for a bold flavor, chili flakes for heat, or fresh herbs like cilantro for a fresh twist. It works well in sandwiches, burgers, wraps, or as a dip for snacks.
Ingredients and Substitutions
- Sunflower oil
This forms the base of the mayonnaise and gives it a light and neutral flavor. You can use other neutral oils like vegetable oil or canola oil. Avocado oil is another good option and adds a richer texture. Some readers have also used extra virgin olive oil, which works well, though it can give a slightly stronger flavor. - Milk
Milk helps create the creamy texture and works as the binding ingredient in this eggless mayonnaise. You can use regular dairy milk. For a dairy free version, try unsweetened plant based milk like soy milk. - Apple cider vinegar
Adds the slight tang that gives mayonnaise its classic taste. You can replace it with white vinegar or lemon juice. - Dijon mustard
Adds flavor and helps with emulsifying the mixture. Regular mustard can be used if that is what you have. - Sugar
Balances the tangy flavor. You can adjust it based on your taste. If the mayonnaise tastes slightly sharp, adding a sweetener helps round it out. - Salt
Brings all the flavors together. Adjust as needed. - Flavorings (optional)
I have used curry powder, garam masala powder, and turmeric powder to make a spiced version. You can add these or try other flavors based on your preference.
Step-by-Step Instructions
Step 1: Start with sunflower oil and milk—these two form the base of your eggless mayonnaise.
Step 2: Add Dijon mustard, salt, and sugar to build flavor and help the emulsion come together.
Step 3: Pour in apple cider vinegar—it adds tang and stabilizes the mayonnaise.
Step 4: Transfer everything to a tall jar—this shape helps the blender create a smooth emulsion.
Step 5: Blend steadily from the bottom until the mixture starts to thicken and emulsify.
Step 6: Within seconds, you’ll see it turn thick, creamy, and perfectly emulsified.
Step 7: Taste and adjust—add seasoning if needed, then blend briefly to combine.
Step 8: Your eggless mayonnaise is ready - smooth, creamy, and perfect for spreading or dipping.
Recipe Tips
- Use a tall jar for blending
A narrow jar helps the blender work more efficiently and gives a smoother texture.
- Do not over blend
Once the mayonnaise thickens, stop blending to prevent it from turning too thin.
- Chill before using
Letting the mayonnaise rest in the fridge for some time helps the texture set and improves the flavor.
How to Store Eggless Mayonnaise
- Store it in a clean, airtight container in the refrigerator. It stays fresh for up to 4 to 5 days.
- Always use a clean, dry spoon when taking some out to keep it fresh for longer.
- If it thickens after chilling, stir it well before using. Add a teaspoon of milk and mix to adjust the consistency if needed.
Recipe FAQs
Yes, but mustard helps with both flavor and texture. Without it, the mayonnaise may taste slightly different and may not thicken as well.
Yes, extra virgin olive oil can be used. It may give a slightly stronger flavor compared to neutral oils like sunflower or vegetable oil.
Yes, you can use unsweetened plant based milk like soy milk instead of regular milk.
If you tried this Eggless Mayonnaise recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Eggless Mayonnaise Recipe
Ingredients
- ½ cup sunflower oil
- ¼ cup milk (I used 3.25%)
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon sugar
Optional Add ons:
- ½ teaspoon curry powder
- ¼ teaspoon garam masala powder
- ⅛ teaspoon turmeric powder (optional)
Instructions
- Add all the ingredients to a blender jar or a bowl, one at a time, leaving out the optional flavor additions if you are making plain eggless mayonnaise.
- Using an immersion blender, blend the mixture for about 30 to 40 seconds, or until it emulsifies and turns thick and creamy.
- Your homemade mayonnaise is ready to use.
My Notes
- When I first made the mayonnaise, I did not add sugar. After tasting it, I felt it was slightly too acidic, so I added a little sugar and blended it again. This helped balance the flavor and made it taste much better.
- I used the tall container that came with the immersion blender, but you can use any bowl or jar that works with your blender.
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.