Quick and easy Egg Free Mayo made with light oil, milk, apple cider vinegar, and mustard. A creamy, versatile condiment ready in 5 minutes!
Let me tell you about the day I accidentally discovered Egg Free Mayo. It was one of those “everything’s missing in the fridge” mornings. You know, the kind where you’re down to questionable leftovers and a mystery condiment jar lurking in the back? My sandwich was begging for mayo, but no eggs. None. So, I thought, “Why not try something new?”
The first attempt wasn’t exactly mayo magic. It was more like a tangy soup, honestly. But I was determined—maybe a little stubborn too. After a few tweaks and a lot of kitchen messes, I cracked the code. And let me tell you, when that first creamy batch came together, it felt like a small victory. Now, I make this Egg Free Mayo all the time—it’s quick, customizable, and tastes so much better than store-bought. Plus, no last-minute grocery runs? Win-win.
Why You’ll Love This Egg Free Mayo Recipe?
- It’s Crazy Fast: You’ll have homemade mayo in less time than it takes to argue over what to watch on Netflix.
- Egg-Free for Everyone: Perfect if you’re dealing with allergies, preferences, or just ran out of eggs.
- Totally Customizable: Want it tangier, sweeter, or spicier? You’ve got options.
- Everyday Ingredients: No weird stuff—just basics you probably already have.
Ingredient Notes:
Alright, let’s break this down. Every ingredient here earns its keep:
- Light, Mild Oil: This is your mayo’s backbone. Go with extra light olive oil or avocado oil—they’re subtle and don’t hijack the flavor. Strong oils? Not today.
- Milk: Regular 2% milk is perfect for that creamy consistency. If you’re dairy-free, no worries—I’ve got tips for you later.
- Apple Cider Vinegar: This adds a little zing, the secret to that classic mayo tang. If you’re out, white vinegar works fine too.
- Dijon Mustard: This little powerhouse ties the flavors together and helps the mayo emulsify. Want a sweeter note? Honey dijon’s got your back.
- Salt and Pepper: The underrated MVPs. Adjust them to your liking—you do you.
Pro Tip: Use ingredients at room temperature. Cold oil or milk might mess with the blending, and trust me, nobody wants to deal with that frustration.
How To Make Egg Free Mayo?
Making Egg Free Mayo is easier than finding your car keys when you’re late. Let’s go:
- Prep Your Ingredients:
First, gather everything. Seriously, don’t skip this step. You don’t want to be hunting for mustard mid-blend. - Add Everything to the Jar or Bowl:
Toss in your oil, milk, vinegar, mustard, and a pinch of salt and pepper. Right now, it looks like nothing special, but trust me—it’s about to transform. - Blend Like You Mean It:
Grab your immersion blender and place it all the way at the bottom of the jar. Start blending without moving it, and watch as the magic begins. Once it thickens, slowly move the blender around to mix everything evenly. In less than a minute, you’ll have creamy, dreamy mayo. - Taste and Adjust:
Give it a taste—too tangy? Add a bit more oil. Not salty enough? A pinch of salt fixes everything. This is your mayo, so make it perfect for you. - Store It:
Transfer your mayo to a clean jar, seal it up, and pop it in the fridge. Done and dusted!
Storage Options:
This mayo might be quick to make, but it stores beautifully:
- Fridge: Keep it in a jar with a tight lid, and it’ll stay fresh for up to 10 days. If it separates a little, just give it a stir.
- Freezing? Nope: Mayo doesn’t freeze well—it’s a texture thing. But honestly, it’s so quick to whip up fresh that freezing’s not even necessary.
Variations and Substitutions:
This recipe is a blank canvas. Here’s how you can make it your own:
Want To Save This Recipe?
- Dairy-Free: Swap the milk for unsweetened almond or soy milk. Same creamy result, no dairy.
- Garlicky Goodness: Blend in a clove of garlic for a flavorful twist.
- Sweet and Tangy: Add a drizzle of honey or maple syrup for a hint of sweetness.
- Spicy Kick: Stir in a pinch of cayenne or a splash of hot sauce for a little heat.
What to Serve with Egg Free Mayo?
Egg Free Mayo is the ultimate multitasker. Here’s how to put it to work:
- Sandwiches and Wraps: Spread it on thick for that perfect creamy bite.
- Veggie Dips: Mix in some fresh herbs, and you’ve got a killer dip for veggies or chips.
- Salads: Use it as a base for potato, pasta, or coleslaw dressings.
- Burgers: Slather it on your favorite burger—it’s a game-changer.
Frequently Asked Questions:
Can I make this in a regular blender?
You can, but it takes a little more patience. Blend on low speed, and pour the oil in gradually to help it emulsify.
My mayo isn’t thickening. What’s wrong?
Cold ingredients are usually the culprit. Try again with everything at room temperature—it makes a huge difference.
How long does it last?
About 10 days in the fridge. If it separates, just stir it back together—it’s still good!
If you need a gluten-free option, just double-check your mustard and vinegar for any sneaky gluten. Easy fix, right?
So, are you ready to ditch store-bought and try this creamy Egg Free Mayo? I’d love to hear how you make it your own. Got a fun twist or flavor combo? Drop it in the comments—I’m all ears (and taste buds)!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Egg Free Mayo
Ingredients
- ½ cup light mild oil (e.g., extra light olive oil or avocado oil)
- ¼ cup milk 2% recommended
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard or honey dijon mustard
- Pinch salt and pepper to taste
Instructions
Prepare the Ingredients:
- Gather all the ingredients, ensuring they are at room temperature. This step is crucial for proper emulsification.
Combine Ingredients in a Jar:
- Place the oil, milk, apple cider vinegar, mustard, and a pinch of salt and pepper into a wide-mouth jar or a tall, narrow bowl.
Blend the Mixture:
- Using an immersion blender, begin blending with the blade resting at the bottom of the container. Blend steadily until the mixture starts to emulsify and thicken. Once the emulsion forms, move the blender gently around the jar to incorporate all the ingredients evenly. This process should take approximately one minute.
Taste and Adjust:
- Taste the mayo and adjust seasoning if necessary. Add additional salt, pepper, or vinegar to suit your preference.
Store the Mayo:
- Transfer the prepared mayo to a clean, airtight jar. Refrigerate promptly to maintain freshness.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
