Introduction: Homemade Eggless Mayonnaise

Homemade Eggless Mayonnaise yes you heard it right!

Homemade mayonnaise is way better than store-bought ones. This is also a vegan mayonnaise recipe and a Paleo mayo, made without soy or eggs. It is deliciously smooth in chicken salad, egg salad, or on crackers.

The eggless version of Mayonnaise is a thick, creamy sauce often used as a condiment.

Step 1: Ingredients


Milk – 1/2 cup + 1/2 cup

Corn flour (Corn Starch) – 3 tbsp

Olive oil – 2 tbsp

White Vinegar - 1 tsp

Sugar – 1 tsp

Mustard seeds – 1/4 tsp

Black pepper powder – 1/4 tsp

Salt – 1/4 tsp

Step 2: Mustard Powder - Crush

Take mustard seeds and powder it coarsely. I used my hand mortar and pestle to do this. Set aside.

Step 3: Mustard Powder

Sieve it through a strainer to get the mustard powder.

Step 4: Milk - 1

Take 1/2 cup of milk and add cornflour to it. Whisk it well.

Step 5: Corn Flour - Milk

Once corn flour - milk is boiled, keep stirring with a whisk. Keep in low flame and keep cooking.

Let it cool.

Step 6: Other Half Cup

Add sugar, salt, pepper and mustard powder to the other half cup milk.

Step 7: Pulse

Transfer corn flour - milk mixture and the other 1/2 cup milk to a mixer or food processor. Add Vinegar and Oil (little by little) and pulse for some time till well combined.

Step 8: Serve

When creamy texture take it out of the food processor.

Store in airtight container and refrigerate it.

It keeps well for 3-4 days when refrigerated.

Few Points:

  • While cooking make sure its thick so that after adding wet ingredients we get the correct spreadable consistency.
  • Mustard sauce is a must in mayonnaise. I replaced it with mustard powder. You can even use store bought mustard sauce.

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