Eggless Mayonnaise

This eggless mayonnaise is creamy, tastes like regular mayonnaise, and can be used just like any other mayonnaise.

You can spread this eggless mayonnaise on bread for sandwiches, use it to make tuna salad, or to make an eggless potato salad.

What Kind of Oil Should I use?

You can use whatever oil you want, but the flavor of the oil will determine the flavor of the mayonnaise.

A light flavored olive oil will not have as distinct a flavor as EVO for example.

Different types of avocado oils have different strengths of flavors.

Some people don’t mind the taste of canola oil while others can’t stand it.

A neutral flavored oil is a generally safe bet.

Why use milk?

Like eggs, is made of fat and water (egg yolks are fatty and egg whites are mostly water), so it works as a great substitute for eggs when making an eggless mayonnaise.

In fact, milk mayonnaise is actually a thing in Portugal and Spain and it doesn’t use any eggs either.

Do I have to use white wine vinegar or apple cider vinegar?

No, you can also use distilled white vinegar, lemon juice, unseasoned rice vinegar, or red wine vinegar.

The point is to have the acidity to help stabilize the mayonnaise.

Do you have to use mustard?

Technically no, but if you don’t, the mayonnaise will have a very thin texture.

Can I use a mustard aside from dijon mustard?

I wouldn’t recommend using any mustard aside from dijon mustard because it has the most mild flavor.

I once tried using your basic yellow mustard because I didn’t have dijon and I figured that it was better than using spicy brown mustard.

It made my mayonnaise taste so much like mustard that I considered trying to figure out what to make so I could use it as a mustard dip.

I also wondered if the spicy mayo may have been a slightly better option, but I doubt it.

Why is my mayonnaise so white?

Homemade mayonnaise is lighter than many store bought mayonnaises.

If you want to make your mayonnaise more yellow, you can add a pinch of turmeric.

Turmeric is a natural food coloring and is used in dishes like Israeli yellow rice to give them their distinct flavor.