Updated: Nov 19
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! I would highly recommend using an immersion blender; I was able to make it in my high-speed blender, but it was a lot more mess and more time.
makes approximately 1 cup
¼ cup aquafaba*
2 teaspoons apple cider vinegar
1 ½ teaspoons dry mustard
½ teaspoon salt
¼ teaspoon pepper
¾-1 cup avocado oil*
1/2 teaspoon onion granules
If using an immersion blender (which I highly recommend):
Into a pint sized, wide mouth mason jar, pour your aquafaba, cider vinegar, dry mustard, salt and pepper.
Place your blender stick into the jar and blend until the ingredients become frothy.
Once your ingredients are frothy and with the blender still going, begin slowly and steadily pouring your avocado oil into the mixture.
Keep steadily blending and pouring until you’ve used around ¾ cup of your oil.
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.
If using a high-speed blender:
Into your blender jar, pour your aquafaba, cider vinegar, dry mustard, salt and pepper.
Secure the lid and blend until frothy.
Once the ingredients are frothy, and the blender is still going at medium speed, slowly pour your oil into the mixture. I did this at the rate of a few tablespoons at a time and placed my liquid measuring cup over the hole in the blender top to reduce splashing between pours.
Continue blending until the desired consistency is reached.
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.
*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.