Egg-free mayonnaise: light, quick and ready in a few minutes recept

Name: Egg-free mayonnaise: light, quick and ready in a few minutes
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 100 ml cold milk (ideally whole milk, plant-based also possible – soy, oat, almond); 1 teaspoon mustard; 200–250 ml oil (sunflower or rapeseed, neutral in flavor); 1 tablespoon lemon juice or white vinegar; a pinch of salt to taste

Easy to prepare
1 serving
5 minutes

Jan, 16. 12. 2025

Print recipe

Homemade egg-free mayonnaise is an ideal choice if you want something lighter and safer than the classic version made with raw eggs. You can prepare it in a few dozen seconds and thanks to the simple procedure it will never “break”. The taste is mild and creamy, so it suits salads, spreads and sandwiches perfectly.

For 1 serving

Ingredients

100 ml cold milk (ideally whole milk, plant-based also possible – soy, oat, almond)
1 teaspoon mustard
200–250 ml oil (sunflower or rapeseed, neutral in flavor)
1 tablespoon lemon juice or white vinegar
a pinch of salt to taste

Preparation procedure

Pour the cold milk into a tall, narrow container.
Add the mustard, lemon juice (or vinegar) and salt. Cold ingredients are the key to a successful emulsion and proper thickening.
Place the immersion blender at the bottom of the container, turn it on and start slowly pouring in the oil.
Within 30–40 seconds the mayonnaise will thicken and become creamy.
Season to taste – garlic, pepper or herbs will add a distinctive flavor.

Quick recipe info

Servings: 1 larger jar (approx. 350 g)

Total preparation time: 5 minutes

Difficulty: easy

Tip: If it seems too thick, you can add a tablespoon of milk. If it’s too thin, pour in a little oil and blend briefly again.

What it’s good for

Great for potato salad, ham sandwiches, egg spreads, with grilled vegetables, fish and meat. It doesn’t contain any raw eggs, so it keeps longer in the fridge in summer.