Smooth mayo is still possible when eggs aren’t on the table, and this version proves it with simple pantry ingredients. Soy milk, aquafaba, or silken tofu is mixed with oil, lemon juice, vinegar, mustard, and salt until the mixture turns thick enough to spread. The flavor works in sandwiches, burgers, wraps, salads, dips, and dressings without a harsh taste.
It’s useful for vegan diets, egg-allergic diets, or days when the fridge feels limited. Mix slowly, taste as you go, and chill before serving so the texture stays perfect and every spoonful feels ready for everyday cooking at home after one quick rest.
Why This Recipe Works
This recipe works because the milk and oil combine into a smooth, creamy sauce when mixed properly. Lemon juice adds tang and helps the mayo thicken, while Dijon mustard brings flavor and helps the mixture stay together. Salt makes everything taste good.
It’s also quick, easy, and useful for many meals. You can use it like regular mayonnaise on sandwiches, burgers, wraps, potato salad, pasta salad, coleslaw, dips, and sauces. It only takes a few minutes to make and can be seasoned with herbs, garlic, or spices.
Ingredients
Milk: The milk helps create a creamy base for the mayonnaise. Whole milk works best because it provides a rich texture.
Substitute: Use soy milk for a dairy-free version. Avoid very light milk options as they may not thicken as well.
Medium Fat: Fat gives mayonnaise its thick and smooth texture. Use a mild oil so the flavor is not overpowering the mayo.
Alternatives: Use avocado oil, canola oil, sunflower oil, or light olive oil.
Lemon Juice: The lemon juice adds a nice fresh flavor and helps the mixture thicken.
Alternatives: Use white vinegar or apple cider vinegar.
Dijon Mustard: Dijon mustard adds flavor and helps the mayo come together.
Cons: Use yellow mustard if needed.
Salt: The salt brings out the flavor and keeps the mayonnaise from drying out.
Substitutes: Use sea salt, kosher salt, or a pinch of garlic salt.
Tips
- Use room temperature milk and oil so that the mayonnaise comes together easily.
- Add the oil a little more if you use a regular blender, but an immersion blender works faster.
- Use neutral-flavored oils for a classic mayo flavor.
- If the mayo is too thin, mix in a little oil until it thickens.
- Drizzle with mayonnaise before serving for the best texture and taste.
How to Serve
Mayonnaise without eggs can be used like regular mayonnaise. It works as a base for a spread, a dip, a base for a salad dressing, or a creamy sauce for everyday meals.
- Spread on sandwiches, burgers, or wraps for an egg-free creaminess.
- Combine with potato salad, pasta salad, or coleslaw for a great dressing.
- Use as a base for a dip by mixing it with garlic, herbs, hot sauce, or ranch seasoning.
Similar recipes
Garlic Sriracha
Instant Pot Arrabbiata Sauce
Ranchro sauce
-
Add milk, lemon juice, Dijon mustard, salt, sugar if using, garlic powder if using, and black pepper if using in a large pot.
-
Pour oil on top.
-
Place an immersion blender in the bottom of the jar.
-
Blend without moving the blender for 10 to 15 seconds, until the bottom starts to thicken and turn white.
-
Slowly move the blender up and down until all the oil is incorporated and the mayonnaise is thick.
-
Taste and adjust salt, lemon juice, or mustard if needed.
-
If the mayonnaise is thick, stir in the milk one teaspoon at a time.
-
If the mayonnaise is too thin, add 1 to 2 tablespoons more oil.
-
Transfer to a clean jar, cover, and refrigerate for at least 20 minutes before serving.
-
Store in the refrigerator and use within 4 to 5 days.
Calories: 9kcal Carbohydrates: 2g Protein: 0.3g Oil: 0.2g Saturated Fats: 0.02g Polyunsaturated Fats: 0.03g Monounsaturated Fats: 0.1g Sodium: 812mg Potassium: 26mg Fiber: 0.3g Sugar: 1g Vitamin A: 5IU Vitamin C: 4mg Calcium: 5mg Iron: 0.1mg
• Use room temperature milk and oil so the mayonnaise mixes easily.
• Add oil slowly if using a regular blender, but an immersion blender works much faster.
• Use flavored oils with a classic mayo flavor.
• If the mayo is too thin, mix with a little oil until it thickens.
• Spread mayonnaise before serving for best texture and taste.