Learn how to make creamy, homemade eggless mayonnaise at home. This easy egg-free mayo recipe with step-by-step photos is perfect for sandwiches, salads, and dips.
Updated the post with on 3 Jan 2026 with new content.
I mostly make my own easy eggless mayo sauce at home. I use couple of versions, depending on what I need to use. My homemade eggless mayonnaise or basic white sauce is quite similar to the creamy mayo and the other eggless mayonnaise sauce that I make at home for making pastas. While checking the internet, I came about this recipe from Tickling Palates, which was quite similar to what I make and loved how creamy the sauce looked.
Having never tasted the store sold mayo, which has egg, I can't really vouch for myself. However those who have tasted that, said mine tastes much the same. Emulsification causes the texture to become creamy and foamy in the Mayonnaise sauce, where egg reacts with oil and to recreate the same process, milk is used here and pulsed together to get the creamy texture.
So if you are looking to make Vegetarian Mayonnaise Sauce at home, this is a perfect recipe for you, you can use this eggless mayo as a sandwich spread.
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Ingredients you will need!
Milk - Full Cream milk will work out best for this dip
Corn flour / Corn Starch - I have used corn flour that is actually the starch from the corns. You can mix in all purpose flour as well.
Olive Oil - Be liberal with adding Olive Oil, it gives excellent flavour and taste.
Spices - I have used Mustard Powder and Black Pepper Powder
Other Ingredients - We will have to use both Sugar & Salt
For the measurement, please refer the recipe card.
How to Make Eggless Mayonnaise
In a small mixing bowl, take the corn flour, add 1/4 cup milk. Wisk well to mix into a lumpless liquid.
Heat the remaining milk in a sauce pan, When it comes to a boil, add the corn flour-milk mixture, simmer the flame and cook till the mixture begins to thicken. This happens very quickly, so ensure you don't leave the pan on it's own.
Take the sauce pan off the fire and add all the other ingredients and mix in well. Once the mixture cools down, pulse it in mixer till you get a creamy sauce, add more milk and season as per taste.
Transfer to a clean, dry bottle. Keep it tightly closed and refrigerated.
Tips for Best Egg-Free Mayo
When you are mixing the flour and half the milk, make sure its fully incorporated and mixed well. Lump free mixture makes the sauce easy to cook.
Always have the flame on low, so that you can whisk the mixture quickly.
Slowly add the rest of the milk to ensure you get a smooth textured sauce.
Most mayo recipes use Lemon or Vinegar as acid to aid the emulsification. I skipped it in this recipe. You can use either 1 tsp of these to get the effect of tart in your sauce.
Storage
Homemade eggless mayonnaise stays fresh for 5-7 days when stored in an airtight container in the refrigerator. Always use a clean, dry spoon to extend shelf life.
Always suggest to use separate spoons for scooping out the sauce and using it.
I normally freeze it for later use. I use a silicon mould and scoop in the dip into it and freeze until it sets well. Store in a ziplock cover for nearly 2 months.
When you want to use, remove the cube you want and directly add it to hot pan, making sure the flame is low. Some say that the milk will separate, however mine has always worked well.
Equipment
A blender or immersion blender gives the best results to make this dip. However, you can use a whisk, though it requires more effort and time to properly emulsify the ingredients.
Ideas for other recipes you can serve this dip!
Eggless mayonnaise is made using milk, oil, lemon juice or vinegar, mustard, salt, and sugar. Instead of eggs, milk acts as the emulsifier, giving the mayo a creamy and smooth texture. I skipped the lemon or vinegar in this recipe. You can include.
No, Eggless mayonnaise may contain milk, while vegan mayonnaise is completely dairy-free and uses plant-based milk or aquafaba. If made with dairy milk, eggless mayo is vegetarian but not vegan.
Eggless mayonnaise can turn runny if:
the oil is added too quickly
ingredients are not at room temperature
blending is insufficient
Blending longer or adding a little more oil can help fix the texture.
Yes, eggless mayonnaise works perfectly as a spread for sandwiches, burgers, wraps, and as a base for dips, salad dressings, and sauces.
To make eggless mayonnaise thicker:
blend longer
add oil slowly
ensure ingredients are at room temperature
use full-fat milk for better emulsification
Recipe
Eggless Mayonnaise Recipe - Easy Homemade Egg-Free Mayo
Ingredients
- 1 cup Milk
- 4 - 5 tbsp Corn flour / Corn Starch
- 2 tbsp Olive Oil
- 1 tbsp Sugar
- 1/4 - 1/2 tsp Mustard powder
- 1/4 - 1/2 tsp Black Pepper powder
- 1/4 tsp Salt
Instructions
How to make the Sauce
- In a small mixing bowl, take the corn flour, add 1/4 cup milk. Whisk well to mix into a lumpless liquid.
- Heat the remaining milk in a sauce pan, When it comes to a boil, add the corn flour-milk mixture, simmer the flame and cook till the mixture begins to thicken. This happens very quickly, so ensure you don't leave the pan on it's own.
- Take the sauce pan off the fire and add all the other ingredients and mix in well. Once the mixture cools down, pulse it in mixer till you get a creamy sauce, add more milk and season as per taste.
- Transfer to a clean, dry bottle. Keep it tightly closed and refrigerated.
Notes
Nutrition
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You can try this Homemade Cheese Sauce as dip.
Kurinji says
useful post....thanks for sharing...
Hema Srivastava says
useful recipe must try
Kalyani says
I have a quick Mayo with cream and vinegar .. This looks good too ! Handy sauce
8romans31 says
Please can you share tips on how to freeze and use. Thanks.