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Egg Free Mayo

A creamy and delightful egg-free mayonnaise that is perfect for sandwiches, dips, and dressings, made with simple and fresh ingredients.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 tablespoons
Course: Condiment, Side Dish
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Mayo
  • 1/2 cup light, mild oil Extra light olive oil or avocado oil recommended.
  • 1/4 cup milk (2%) Dairy or non-dairy milk can be used.
  • 1 pinch salt Kosher salt preferred.
  • 1 pinch pepper Use freshly cracked black pepper for extra kick.
  • 1 teaspoon apple cider vinegar White wine vinegar can be used instead.
  • 1 teaspoon dijon mustard Whole grain or honey dijon for added sweetness.

Method
 

Preparation
  1. Gather Your Ingredients: Measure out your oil, milk, salt, pepper, apple cider vinegar, and dijon mustard.
  2. Add Ingredients: Pour the oil, milk, salt, pepper, apple cider vinegar, and dijon mustard into a wide jar or a tall bowl.
  3. Blend Together: Start blending the mixture slowly with an immersion blender. Once it starts to emulsify, swirl the blender until the mayo thickens.
  4. Store Your Mayo: Transfer the mayo to a clean jar and seal tightly. Refrigerate for up to 10 days.

Notes

Use fresh ingredients for the best flavor and ensure all components are at room temperature for effective emulsification. Store in an airtight container.