Egg-Free Mayonnaise in a Blender
Tasty, natural, and made from simple ingredients! Egg-Free Mayonnaise in a Blender is a version of the popular sauce prepared in just 5 minutes. Perfect for those who don’t trust store-bought mayonnaise or prefer to avoid raw eggs in homemade recipes.
Updated : 15 September, 2025
Easy
About 5 min.
Ingredients
200 milliliters
Vegetable oil
100 milliliters
Milk
1.5 tablespoon
Apple cider vinegar
0.5 teaspoon
Mustard
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For making mayonnaise, I recommend using refined, odorless oil. Cold-pressed oils often have a bitter taste, good for salads but not for sauces. The oil can be sunflower, olive, or any you have. Milk fat content can be any. You’ll need an immersion blender.
Step 2
Pour oil into the tall glass that usually comes with an immersion blender. Then pour in the milk. Since liquids have different densities, they will separate.
Step 3
Place the immersion blender into the glass and start blending. The milk and oil will immediately combine and turn white. As you blend, the mixture will begin to thicken. The level of thickness depends on the oil type and milk fat content. If it doesn’t thicken right away, don’t worry - it will fix later. Blend for 1-2 minutes only.
Step 4
Add mustard. Choose it to your taste: if it’s spicy, add a little; if mild, add more. Add salt and vinegar. You can substitute apple cider vinegar with white wine vinegar or lemon juice. Blend again. If the mayonnaise is too thin, slowly drizzle in more vegetable oil until the desired thickness is reached. Taste and adjust ingredients. Blend once more.
Step 5
Transfer the finished sauce into a glass jar and refrigerate. It keeps longer than regular mayonnaise since it contains no raw eggs, but it’s still best to prepare small batches - fresh mayonnaise is tastier. Use it for salads or as a sauce for other dishes. Enjoy!