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Simple Egg Free Mayo

Prep Time: 3 mins
Cook Time:
Total Time: 3 mins
Servings: 1 Cup
Cuisine: Sauce
Course: Sauce

Description

A minimalist, creamy mayonnaise made without eggs or vegetable oil. Avocado oil lends a mild flavor and smooth texture, while milk helps the emulsion hold together. Great for sandwiches, salads, or as a base for dips.

Ingredients

Mayo

  • 2/3 Cup of Avocado Oil
  • 1/3 Cup of Milk
  • 1 Teaspoon of Apple Cider Vinegar (ACV)
  • 1 Teaspoon of Dijon Mustard
  • 1/4 Teaspoon of Salt
  • 1/8 Teaspoon of Black Pepper

Equipment

  • Blender or Immersion Blender
  • Liquid Measuring Cup
  • Mason Jar
  • Measuring Spoons

Instructions

  • Add milk, apple cider vinegar, Dijon mustard, salt, and pepper to the blender first.
  • Pour in the avocado oil last, on top of everything else.
  • Blend on low to medium speed for 30–60 seconds until thick and creamy.
  • Taste and adjust seasoning if needed.
  • Store in an airtight jar in the refrigerator. Keeps for up to 1 week.

Notes

 

  • Use room temperature ingredients for the best emulsification.
  • For a thicker mayo, let it chill in the fridge for 30 minutes before use.
  • Try adding garlic powder, lemon juice, or a dash of paprika for flavor twists.