Eggless Herbed Green Goddess Mayo
Creamy, herby, and impossibly vibrant, this green goddess mayo is the kind of condiment that makes everything it touches taste better. The secret to getting that thick, glossy texture without any eggs is aquafaba — the liquid from a can of chickpeas — which emulsifies beautifully with avocado oil when drizzled in slowly. A blender does all the heavy lifting, and the result is genuinely indistinguishable from a classic mayo in texture, with a bright, garden-fresh flavor that's entirely its own. Fresh basil, flat-leaf parsley, chives, and tarragon all go in at the end, turning the whole thing a gorgeous deep green in seconds. A small garlic clove, Dijon mustard, fresh lemon juice, and apple cider vinegar round out the flavor with just the right amount of tang and depth. This makes eight generous servings, so it's worth keeping a jar in the fridge all week — it's brilliant as a sandwich spread, a dipping sauce, or drizzled over roasted vegetables.
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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 apple cider vinegar
- ½ tsp fine sea salt
- ¾ cup avocado oil
- ¼ cup fresh basil leaves, loosely packed
- ¼ cup fresh flat-leaf parsley leaves, loosely packed
- 2 tbsp fresh chives, roughly chopped
- 1 tbsp fresh tarragon leaves
- 1 small garlic clove
- ¼ tsp ground black pepper
Instructions
- 1
Combine the aquafaba, Dijon mustard, lemon juice, apple cider vinegar, salt, garlic clove, and black pepper in a blender or food processor. Blend on high for 20–30 seconds until the mixture is smooth and slightly frothy.
- 2
With the blender running on its lowest speed, pour the avocado oil in a very thin, steady stream through the feed tube or lid opening — this should take about 60–90 seconds. The mixture will thicken and turn opaque as the oil emulsifies; by the time all the oil is in, it should have the consistency of a loose, pourable mayo.
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