Eggless Dijon Mayonnaise
Mayonnaise is one of those condiments that feels completely off-limits when you're avoiding eggs — but this recipe proves that's simply not the case. The secret is aquafaba, the liquid from a can of chickpeas, which emulsifies with neutral oil just like egg yolks do, producing a thick, pale, creamy result that's genuinely hard to distinguish from the classic. Dijon mustard, fresh lemon juice, white wine vinegar, and a pinch of sugar round out the flavor so it tastes bright and balanced rather than flat or one-note. The immersion blender technique is the real magic here: hold it steady at the bottom of the jar for those first crucial seconds and watch a glossy emulsion climb up through the oil before your eyes. It's one of those kitchen moments that never gets old. The whole batch comes together in under five minutes and keeps in the fridge for up to a week, making it easy to have a jar on hand for sandwiches, dressings, dips, or anything else that calls for a good slather of mayo. With eight servings per batch, it's practical enough to make on a Sunday and use all week long.
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Learn more →Ingredients
8 servings
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp white wine vinegar
- ½ tsp sugar
- ¼ tsp salt
- ¾ cup neutral oil (such as sunflower or light olive oil)
- ¼ tsp garlic powder (optional)
Instructions
- 1
Combine the aquafaba, Dijon mustard, lemon juice, white wine vinegar, sugar, salt, and garlic powder (if using) in a tall narrow jar or blender cup.
- 2
Pour the neutral oil on top of the aquafaba mixture. Do not stir — let the oil sit as a separate layer above the aquafaba base.
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