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Mayonnaise is a popular condiment used in sandwiches, salads, and dips. However, traditional mayonnaise recipes rely on eggs, which can be problematic for those with allergies or following vegan diets. Fortunately, there are simple and delicious ways to make egg-free mayonnaise at home.
Ingredients Needed
- 1 cup of plant-based milk (such as soy, almond, or oat milk)
- 1 tablespoon of apple cider vinegar or lemon juice
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of salt
- 1 to 1 1/2 cups of neutral vegetable oil (like sunflower or canola)
- Optional: a pinch of sugar or other seasonings
Step-by-Step Instructions
Start by combining the plant-based milk, vinegar or lemon juice, Dijon mustard, and salt in a blender or food processor. Blend for a few seconds until well mixed. This mixture acts as the base for your mayonnaise.
With the blender running on low, slowly drizzle in the vegetable oil. Continue adding the oil gradually while blending until the mixture thickens and reaches a mayonnaise-like consistency. This process may take 2-3 minutes.
If the mayonnaise is too thick, you can thin it out with a little more plant milk. If you prefer a tangier flavor, add a bit more lemon juice or vinegar.
Tips for Success
- Use a neutral-tasting oil for a classic flavor.
- Make sure all ingredients are at room temperature for best emulsion.
- Store your homemade mayonnaise in an airtight container in the refrigerator for up to a week.
- Feel free to customize with herbs, garlic, or spices for added flavor.
Making egg-free mayonnaise at home is easy, affordable, and perfect for those with allergies or following vegan diets. Enjoy your homemade condiment on sandwiches, salads, or as a dip!