Homemade Egg-Free Mayonnaise Recipe Highlights
Some weeks ago, I learned about a GREAT egg replacer. People call this magic liquid by different names: aquafaba, chickpea liquid, chickpea brine, bean cooking liquid, bean juice, etc. Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. So, please… STOP pouring it down the drain!!! Aguafaba is a magical ingredient for people with egg allergy, like my daughter, egg intolerance, or for those who follow a vegan or vegetarian diet.
Why You Are Going To Love This Egg-Free Mayo Recipe
You only need a handful of simple ingredients. No preservatives or weird ingredients. The whole process takes less than 10 minutes. Because you are making it yourself, there is no risk of cross-contamination as store-bought mayos. You can add extra ingredients for more flavor (like roasted garlic or herbs). I’ve shared suggestions below.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). All you’re going to need for this simple recipe are a few ingredients!
Making mayonnaise doesn’t have to turn into an endurance test. You can use a handheld immersion blender or a food processor. The key for either method is to add the oil very slowly, in a steady stream, while the blender or processor is running. Of course, you can make it by hand; just keep whisking vigorously.
Step 1 – Combine the Ingredients
Combine aquafaba, lemon juice, mustard, and salt in a medium bowl.
Step 2 – Whisk
Whisk until well blended, about 30 seconds.
Step 3 – Slowly Add the Oil
Gradually add the oil in a very slow, thin stream, constantly whisking, until the mayonnaise is thick, about 8 minutes.
Step 5 – Cover & Chill
Add the Oil Slowly. Adding the oil slowly is really important. If you dump it all in at once, you will end up with mayonnaise soup! Give it time. The emulsification process takes time; it takes me approx 8 minutes, so don’t rush it and be patient. It will come together! Roasted Garlic – Add 1 tablespoon of roasted garlic paste. This is the one I use. Sriracha or Chipotle – Blend in 2 tablespoons of sriracha sauce or 1 chipotle in adobo sauce. Herb – Blend in 2 tablespoons of your favorite chopped herb, like chives, dill, basil, thyme, or parsley. Curry – Blend in 1 tablespoon of yellow curry powder, or you may add Thai curry paste. Sundried Tomato – Add 1 tbsp of well-chopped sundried tomatoes. Honey Mustard Mayo – 1 tablespoon each: Dijon + honey + lime juice. Pro Tip: Add flavorings at the end. Aside from salt and ground mustard at the beginning, do not add other flavorings until the end, after the mayonnaise has been fully emulsified. Then you can blitz in whatever other flavorings you’d like.
More Egg-Free Dressing Recipes You’ll Love!
Buttermilk Salad Dressing Easy Coleslaw Salad Dressing Raspberry Vinaigrette Maple Vinaigrette Easy Avocado Sauce
Recipe Card 📖
This recipe was originally published on June 2015. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
