Homemade Eggless Mayonnaise
This homemade eggless mayonnaise recipe is an amazing substitute for traditional mayo. It’s thick and creamy, perfect for sandwiches, salads or as a dip. It’s also vegan and gluten free.
Servings: 1 jar
Calories: 2169kcal
Equipment
Ingredients
- 50 ml Aquafaba organic chickpea brine
- 20 ml Lemon juice fresh
- 1 pinch Salt to taste
- 15 g Whole seed French mustard
- 250 ml Neutral Oil
Instructions
- In a tall jug or jar, combine aquafaba, fresh lemon juice, salt, and mustard. Blend with an immersion blender (using the blending blade) for about 1 minute until creamy.50 ml Aquafaba, 20 ml Lemon juice, 1 pinch Salt, 15 g Whole seed French mustard
- Gradually pour neutral oil in a thin, steady stream while continuously blending until all the oil is incorporated and the mayonnaise reaches the desired consistency. If the oil starts to pool, stop pouring the oil immediately and blend until it becomes part of the mayo.250 ml Neutral Oil
Video
Notes
It is important to follow the steps, any deviation can result in the eggless mayonnaise not emulsifying. Yes, making mayo can be finicky if you're new to it.
Other vegan sauces to try are traditional Lebanese garlic sauce toum recipe or cashew ranch dressing.
Nutrition
Calories: 2169kcal | Carbohydrates: 2g | Protein: 1g | Fat: 251g | Saturated Fat: 204g | Sodium: 209mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg