Egg or eggless? How to make fresh, creamy mayonnaise at home
Whether you eat eggs or prefer an eggless option, homemade mayonnaise can be surprisingly simple and far superior to store-bought ones.
Mayonnaise is a staple in kitchens worldwide, but making it at home elevates flavour, freshness, and creativity.
Whether you eat eggs or prefer an eggless option, homemade mayonnaise can be surprisingly simple and far superior to store-bought ones.
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Mayonnaise pairs perfectly with fried chicken, roasted beef, potatoes, and a wide variety of other dishes, adding creaminess, flavour.
Making mayonnaise at home offers freshness without preservatives, complete control over ingredients, options for every diet, and the satisfying reward of creating a creamy, flavourful condiment from scratch.
Egg-based mayonnaise
Ingredients:
2 large egg yolks, room temperature
1 cup neutral oil (sunflower, canola, avocado)
1–2 tablespoons lemon juice or vinegar
Salt to taste
Optional: mustard, garlic, herbs
Steps to follow
Step 1
Whisk egg yolks, salt, and acid until smooth. Add oil very slowly, drop by drop at first, whisking constantly to create a thick emulsion.
Step 2
Once thickened, season with mustard, herbs, or garlic, then store in the fridge for up to 1 week in a sealed container.
Tips:
Ingredients should be at room temperature for a stable emulsion.
If it “breaks,” whisk a fresh egg yolk in a new bowl and gradually add the broken mayo.
Eggless mayonnaise
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Eggless mayonnaise is perfect for vegans, those allergic to eggs, or anyone seeking a lighter option.
Common substitutes for eggs include soy milk, aquafaba (chickpea water), or plant-based yoghurt.
Ingredients (aquafaba version):
3 tablespoons aquafaba (liquid from a can of chickpeas)
1 cup neutral oil
1–2 tablespoons lemon juice or vinegar
Salt to taste
Optional: mustard, garlic, herbs
Steps to follow
Step 1
Combine aquafaba, salt, and acid in a bowl.
Step 2
Using a hand blender or whisk, slowly add oil while blending continuously. Continue until the mixture thickens into creamy mayonnaise. Adjust seasoning and flavourings.
Store in the fridge for up to 5–7 days.
Tips:
Use a neutral oil for a mild flavour.
Blend slowly to prevent separation and achieve the right consistency.
Whether egg-based or eggless, homemade mayonnaise lets you create a fresh, flavourful, and health-conscious condiment, with a rich, creamy texture for traditional versions or a lighter, versatile option for vegan and egg-free diets.
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