Introduction: Mayonnaise

I come from Belgium.
Therefore, I love mayonnaise.
We put it on pretty much everything.
On French fries (ooo, YES!) On toast. Salad. With eggs. As a dip. On whatever.
Belgians go crazy with mayonnaise!

The original recipe calls for raw eggs. If, for any reason, you don't like to eat raw eggs, then here is your solution: VEGANNAISE! It is mayonnaise, but without eggs. Same taste, same texture, but sadly, still as fat as the real thing.

But let's not spoil this party, here is your no-egg-mayonnaise!

Step 1: Your Ingredients

These are the ingredients you need:

  • 1/2 cup of soy milk (100 ml)
  • 1 cup of sunflower oil (250 ml)
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of mustard
  • A pinch of salt & some pepper to taste

Please make sure you buy unsweetened soy milk. I like my soy milk made solely from water & soy beans, without any additives.
Or you can make your own soy milk at home! I favored this great instructable from jen7714

You can replace the sunflower oil by any vegetable oil, but I believe the sunflower oil gives the best results. Some people like to use extra vierge olive oil.

Step 2: Tools You Need

Grab your hand-held blender! Never tried it with an upright blender, but it should work just fine as well.

Step 3: Blend Everything Except the Sunflower Oil

Pour the soy milk + mustard + apple cider vinegar + salt + pepper in a jug.

Blend for 3 seconds, just to get everything mixed.

Step 4: Add Sunflower Oil While Mixing

I like to pour the sunflower oil slooowly into the mixture while blending...

But that is because I like some kitchen drama. If you add the oil all in once, it still works.
Just blend and watch the magic happen!

It takes about 30 seconds to get your mayonnaise.

Step 5: You Have Mayonnaise!

All done! Stored in a jar, it keeps up to 2 weeks in your fridge.

Top tip: add some grated garlic, spring onion, rosemary or curry to your mayonnaise. Or my favorite, fresh dill!

And guys, there is a Superbowl this Sunday, so I heard?
Perfect, try your snacks with this mayonnaise. You won't be disappointed! Enjoy!



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    Very Good..!!!
    You described this recipe Very Nicely....

    I love mayo too, just like Belgians! Us Americans love real, proper mayo with lots of egg mixed in with it, however, trying your recipe made me fall in love with it. Now I can add a more healthy option to my mayonnaise/chicken salads (my favorite meal). Thanks a lot B takes a Bite!

    Gonna try to make this, this weekend.

    This is the same way I make Ali Oli, some kind of eggless mayonaise with garlic. Althoug for me the best combination is one part of milk by three parts of oil, the key is be sure you don't have any air inside the blender cup, tilt a bit to the side to let the bubble out. ;)

    Thanks for the tip!

    Btw, what kind of milk do you use?

    İf you think soya is ok, then why not, but soya is one the first GMOs of MONSANTO )))

    This is fantastic! Love Mayo but don't eat it because traditional commercial stuff is full of eggs. Thank you can't wait to, try it.