• Tracey

Egg-Free Mayonnaise

Updated: May 21

This recipe was born out of determination and I am happy to say that after several tries, I finally got a finished product that was presentable and passed the taste test! I have some friends who can’t have eggs and we do a meal swap once a week. I really wanted to make them one of our favorite meals, but one of the ingredients in the meal was mayonnaise. I tried to find a store bought egg-free mayo, but the ingredients in the ones that I found were questionable. So, after several attempts, I wound up with this one. It’s pretty easy to make and the taste is spot on! Let us know what you think.



Egg free mayonnaise

Egg-Free Mayonnaise

makes approximately 1 cup


Ingredients:

  • 1/4 cup aquafaba*

  • 2 teaspoons apple cider vinegar

  • 1 1/2 teaspoons dry mustard

  • 1/2 teaspoon onion granules

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 3/4 -1 cup avocado oil*


Directions:

An immersion blender is a must have for getting the right consistency in this recipe.

  1. Into a wide mouth, pint sized mason jar, pour your aquafaba, cider vinegar, dry mustard, onion granules, salt and pepper.

  2. Place your immersion blender stick into the jar and blend until the ingredients become frothy.

  3. Once your ingredients are frothy and with the blender still going, begin slowly and steadily pouring your avocado oil into the mixture.

  4. Keep steadily blending and pouring until you’ve used around ¾ cup of your oil.

  5. At this point, it’s about consistency. If you’re happy with the consistency with ¾ cup of oil, then there’s no need to add any more; if not, then continue with the remaining ¼ cup of oil.

  6. Mayonnaise doesn’t last very long at our house, but stored in the mason jar with a tight lid, it should keep for about a week.


Notes:

*Aquafaba is the liquid portion in a can of garbanzo beans (chickpeas).

*This mayonnaise has only been successful, taste-wise, using avocado oil. I tried one version using olive oil and the taste was much different.

*UPDATE: This recipe was edited in May 2021 to remove the jar blender version of this recipe. It was removed because the results, although tasty, weren't very successful after hearing from some readers.



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