Making eggless mayonnaise at home is easy and fun to have a creamy condiment that fits your diet. Whether you are vegan, egg-allergic or just looking for a lighter version, eggless mayo is the way to go. With just a few ingredients and a quick blend, you can have a batch in no time. The best part is you get to control the flavours and consistency so you can customise to your taste.
Here you will learn how to make perfect eggless mayo by focusing on the oil, emulsification and seasoning. You will find the secret to smooth, rich mayo is in blending the right ingredients, usually a combination of plant-based milk, oil, mustard and a bit of acidity from lemon juice or vinegar. With a few hacks, you will be making homemade eggless mayo that beats the store-bought one.
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Once you got the basics down, you can add garlic, herbs or spicy chili. Use it in sandwiches, salads or as a dip, and your eggless mayo will take your food to the next level!
Choose The Right Oil
The oil is key to a smooth and creamy texture. Go for neutral-flavoured oils like sunflower, canola or grapeseed oil so you do not overpower the flavour. Extra virgin olive oil can add more flavour but use it sparingly as it can make the mayonnaise too thick or slightly bitter. Add the oil slowly while blending to help with emulsification and get a silky and stable texture.
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Use Plant-Based Milk
For a creamy base, non-dairy milk like soy or almond milk works best. Soy milk is preferred because of its high protein content that helps with emulsification. Make sure the milk is at room temperature before blending to avoid curdling. The milk gives you the perfect texture that mimics mayonnaise without the need for eggs.
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Add Mustard For Flavour And Stability
Adding mustard not only adds flavour but also helps with emulsification. You can use Dijon or yellow mustard depending on your taste. Mustard’s natural emulsifying properties help the oil and milk blend smoothly so the mayo does not separate.
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Add An Acid
Lemon juice or vinegar is necessary for the tanginess and to keep the mayonnaise fresh longer. The acidity also breaks down the proteins and gives a smooth texture. Start with 1 tablespoon of lemon juice or apple cider vinegar and adjust to taste for the perfect balance of tanginess and creaminess.
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Blend Slowly For Emulsification
When making mayonnaise, slow and steady is the way to go. Add the oil in a slow, thin stream while blending on low to prevent the mixture from breaking. Emulsification is when fat is slowly mixed with water or other liquids. Rush this process and you will end up with watery or separated mayo.
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Add Flavours
Once you have got the base recipe down, go wild! Add garlic for an aioli-style mayo, herbs for a fresh twist or chilli flakes for some heat.
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Always blend these in at the end to avoid affecting the emulsification. The possibilities are endless, you can customise your eggless mayonnaise to go with anything you cook.