Eggless Mayonnaise
Creamy, tangy, and genuinely spreadable, this mayonnaise is built entirely around aquafaba — the liquid from a can of chickpeas — which whips and emulsifies into a thick, pale sauce that's almost indistinguishable from the classic. Traditional mayo relies on egg yolks as its emulsifier, which makes it completely off the table for egg-free cooking, but aquafaba steps in and does the same job beautifully. A touch of Dijon mustard, fresh lemon juice, white wine vinegar, and a slow pour of neutral oil are all it takes to get that rich, glossy texture you want on a sandwich or stirred into a dressing. The immersion blender method is especially satisfying — hold it at the bottom, hit go, and watch the emulsion climb up around the blade in real time. Optional garlic powder adds a subtle savory depth if you want something a little more aioli-adjacent. The whole batch keeps in the fridge for up to a week, and with eight servings per jar, it's worth making on a Sunday and using all week long. Once you see how easy this comes together, store-bought alternatives start to feel completely unnecessary.
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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. Let the mixture sit for 1 minute so the ingredients settle to the bottom.
- 2
If using an immersion blender, place the head at the very bottom of the jar. Pour the neutral oil on top of the aquafaba mixture — do not stir. Start the blender on high and hold it still at the bottom for 20–25 seconds, until a thick white emulsion forms and rises up around the blender head, then slowly draw the blender upward through the remaining oil until fully incorporated and the mixture is thick and creamy throughout.
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