Eggless Mayonnaise

Today I will be sharing an eggless mayonnaise recipe with scientific explanations and techniques along with minor details so it comes out thick and creamy every single time.


  • 1 cup (240ml) oil (any flavourless oil like sunflower and canola, or virgin olive oil)
  • ½ cup (120ml) chilled milk
  • ½ teaspoon powdered sugar
  • ½ teaspoon salt
  • ½ teaspoon Dijon mustard
  • 1 teaspoon vinegar

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making Eggless Mayonnaise

  1. To make the mayonnaise we will take a narrow and long jar. Now add chilled milk, powdered sugar and salt in it and blend for 10-15 seconds.
  2. Further add white vinegar and Dijon mustard and oil. We have to add oil in 3 batches, so don’t add all the oil together. Now pulse for 8-10 times, do not blend for a longer time.
  3. The mixture will start to thicken. Later add the rest of the oil and pulse until it becomes thick and creamy.
  4. Can store it in the refrigerator for upto a week.

Recipe Notes

  • Always use chilled milk.
  • Add oil in 3 batches, if you will add all the oil together then it will start to float on top and wont be able to mix well.
  • Vinegar will add flavour and also acts as a preservative.
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  1. Minakshi

    Hi Mam, I love the science behind this recipe, perfect. I have not came across such an elaborate explanation shared by any other chefs. Thanks for combining food to science. Hope to attend your workshop if happening in near future. Regards, Minakshi

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