Making your own mayonnaise at home is much easier than most people think. You only need a few basic ingredients and a couple of minutes to pull it together.
Traditional recipes always rely on raw egg yolks, but this version is completely eggless. It gives you the exact same thick and creamy texture without using any eggs at all.
If you have an egg allergy or simply prefer to avoid raw eggs, this eggless mayonnaise is the perfect alternative for your everyday meals.
An immersion blender does all the work in just seconds. It creates a smooth spread that works beautifully on sandwiches, wraps, and in pasta salads.
I make this all the time whenever I run out of store bought spread or want something fresh. I hope you enjoy keeping a jar of this homemade spread in your fridge as much as I do.
Why You’ll Love It
Rich and Creamy – This mayonnaise has a smooth, velvety texture that makes every sandwich, salad, and dip more enjoyable.
Bright Flavor – Lemon juice and white vinegar add a fresh tang that balances the richness beautifully.
Perfectly Seasoned – Dijon mustard, sea salt, and a touch of sugar create a balanced flavor with gentle depth.
Simple Ingredients – Everyday staples transform into a delicious spread without complicated ingredients or difficult preparation.
Ingredient List
- 1/3 cup Chilled Whole Milk
- 1 cup Neutral Oil
- 2 tsp Dijon Mustard
- 1 tbsp Fresh Lemon Juice
- 1 tsp White Vinegar
- 1/2 tsp Fine Sea Salt
- 1/4 tsp Granulated Sugar
Directions
Step 1
Add the chilled milk, Dijon mustard, salt, and sugar to a tall, narrow blending container.
Step 2
Pour the neutral oil over the milk mixture and allow everything to settle for about 30 seconds.
Step 3
Place an immersion blender firmly against the bottom of the container and blend without moving it until a thick white emulsion begins forming at the bottom.
Step 4
Slowly lift and lower the blender through the mixture until all of the oil is incorporated and the mayonnaise is thick and creamy.
Step 5
Blend in the lemon juice and white vinegar just until smooth. Refrigerate for at least 30 minutes before serving so the mayonnaise becomes slightly thicker and the flavor rounds out.
Tips
Use A Tall, Narrow Container
A container that is only slightly wider than the immersion blender head helps the milk and oil combine more quickly. A wide bowl can make the blender pull in too much air and leave oil sitting around the edges.
Choose a container tall enough to hold the ingredients with room for the mixture to rise as it thickens. The blender should fit snugly against the bottom without splashing over the sides.
Keep The Milk Well Chilled
Use the milk straight from the refrigerator for the best texture. Cold milk helps the mixture form a stable, creamy emulsion with the oil.
If the milk has been sitting out, chill it again before blending. Measure the milk after chilling so the balance of liquid and oil stays accurate.
Let The Ingredients Settle
After pouring in the oil, wait about 30 seconds before blending. This gives the milk mixture time to settle at the bottom and leaves a clear layer of oil on top.
During this time, keep the container still and avoid stirring. The separate layers make it easier for the blender to build the thick base that holds the rest of the oil.
Try These Next
- Eggless Classic Glazed Meatloaf
- Eggless Creamy Spinach Quiche
- Eggless Crispy Chicken Tenders
- Eggless French Crepes
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
Why does the milk need to be chilled?
Chilled whole milk helps the mayonnaise thicken more reliably and gives it a smooth, creamy texture. Use milk straight from the fridge for the best results.
Whole milk works especially well because its higher fat content supports a richer finish. Lower-fat milk may make a thinner mayonnaise.
Eggless Mayonnaise
Ingredients
Equipment
Method
- Add the chilled milk, Dijon mustard, salt, and sugar to a tall, narrow blending container.
- Pour the neutral oil over the milk mixture and allow everything to settle for about 30 seconds.
- Place an immersion blender firmly against the bottom of the container and blend without moving it until a thick white emulsion begins forming at the bottom.
- Slowly lift and lower the blender through the mixture until all of the oil is incorporated and the mayonnaise is thick and creamy.
- Blend in the lemon juice and white vinegar just until smooth. Refrigerate for at least 30 minutes before serving so the mayonnaise becomes slightly thicker and the flavor rounds out.