Eggless Mayo

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This mayo is creamy and smooth, simple to make, and 100% egg free. With powerful stabilizers, and customizable flavors, this mayo recipe is tastier than anything you can get from the store.




  • Eggless Mayo Ingredients:
  • 50g (¼ Cup) Cool Temp Water
  • 10g (½ Tbsp) Distilled Vinegar
  • 1g (½ tsp) Versawhip
  • 2g (½ tsp) Salt
  • 1.5g (¾ tsp) 210S
  • 1g (¼ tsp) Sugar
  • .75g (¼ tsp) Guar Gum
  • .5 (¼ tsp) Citric Acid
  • .5g (¼ tsp) Mustard Powder
  • 145g (¾ Cup) Vegetable Oil
  • 20g (⅛ Cup) Olive Oil
  • Garlic Aioli Ingredients:
  • 1 Head of Garlic 
  • 2 Tablespoons Olive Oil
  • Spicy Aioli Ingredients:
  • 2 Tablespoons Chili Sauce


  • Blender 
  • Rubber Spatula 
  • Gram Scale
  • 2 Cup Container with Lid 
  • Aluminum Foil (For Garlic Aioli Recipe Only)


Active Time: 15 Minutes Total Time: 15 Minutes


2 Cups

  • Blend Ingredients

    Important: The weighing of some of the ingredients needs to be precise so a scale that measures in grams is highly recommended.
     Add water to blender and blend on low/medium speed.
    Mix the dry ingredients well, while the blender is running slowly sprinkle in the dry ingredients.
     Turn the blender to medium speed and wait for the mixture to begin forming soft peaks.
    Chef Note: You can check for soft peaks by stopping the blender as the mixture starts to come together and spoon some out and let it run off the spoon. If the mix falls off the spoon after about 3-4 seconds it is ready to start streaming the oil into it. If it falls off immediately it is not ready yet and if it sticks on the spoon and doesn’t fall off it’s too stiff and you will not be able to add the oil to it.
  • Add Oil

    Once the soft peaks begin to form you can start slowly streaming your vegetable oil, followed by the olive oil until the mixture comes together and is fully emulsified.
    It is very Important to stream the oil in at soft peaks because if you let the mixture get to stiff peaks you will not be able to emulsify the oil into it.
     Spoon the mayo into a 2 cup container and refrigerate.
  • Garlic Aioli

    Preheat the oven to 350 degrees Fahrenheit. Slice about 1/2 inch off the top of the garlic, just enough to expose the cloves.
    Place the garlic in the aluminum foil and pour the olive oil over the top of the garlic and wrap the aluminum foil around the garlic tightly. Put wrapped garlic on a baking sheet and bake in the oven for 1 hour.
    Remove the garlic from the oven and let it rest for 30 minutes.
    After resting, remove the garlic from the aluminum foil and squeeze the garlic from the base, gradually moving to the top to release the soft baked cloves from the skin.
    The cloves can be added to the eggless mayo once medium peaks are reached before the oil is added. Blend until fully incorporated and smooth. Subsequently you can add the garlic to an already made mayo in a blender or food processor until it is blended and smooth.
  • Spicy Aioli

    The chili sauce can be added to the eggless mayo once medium peaks are reached before the oil is added. Blend until fully incorporated and smooth. The chili sauce can also be incorporated into the mayo with a rubber spatula or whisk after it’s been blended.
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Eggless Mayo
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