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 Eggless Mayonnaise

Mayonnaise is one side dish which, if you have in your refrigerator, can help you make a quick dip for your snack or put together a quick sandwich. Somehow, I have not been a fan of store bought mayonnaise for various reasons. And when it came to making Mayonnaise at home, I knew it was easy, but required eggs and it was not actually cooked! So again, I was not very comfortable with serving something with raw eggs. Until I started searching for eggless mayonnaise options. And after a couple of trials and errors, was able to nail the recipe and my kids gave me a thumbs up!!

Few things to keep in mind

  • Blending: Once you mix together all the ingredients, except the oil, the consistency will be quite liquid. However, as you add the oil slowly and continue blending, it will start thickening. Couple of things to keep in mind in this process it to make sure that the oil is added in a thin, steady stream. So use a cup or a glass which has a small spout to pour the oil from. I have used a hand mixie to make this recipe. You can use a hand blender or a mixer jar which has a top cap that can be opened, through which you can add the oil while the mixer is running.
  • Oil: I have used regular sunflower cooking oil that I use in the kitchen. You can use any unflavored oil that you prefer.


Ingredient List

  • Chilled Fresh Cream – ¼ cup (60 ml)
  • Mustard Powder/Mustard Sauce – ¼ tsp
  • Salt – ¼ tsp
  • Powdered or Castor Sugar – ½ tsp
  • Pepper – ¼ tsp
  • Vinegar – 1 tsp
  • Oil – ¼ cup (60 ml)

Step by Step Process

  1. Whip together all the ingredients, except the oil. You can either use your mixer jar, if it has a cap on top through which you can pour oil, while the mixer is running. Else you can use a hand held mixer or a hand blender. (See Recipe Notes above)
  2. Once the cream and all the ingredients are well incorporated, it will be a little runny. At this stage, slowly start pouring the oil in a thin and steady stream slowly.
  3. Once all the oil is poured in, continue beating/mixing for about half a minute. The mayonnaise thickens, but this may not be as thick as the store bought one or the one which uses eggs. But once you refrigerate it, it thickens and has a good spreadable consistency.
  4. Use it as a dip or mix it with some shredded vegetables and meat and use as a sandwich filling.

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