Eggless Mayonnaise

This eggless mayonnaise uses soy milk as the emulsifier instead of eggs, producing a surprisingly thick and creamy spread that works anywhere traditional mayo does.

The secret is patience with the oil. Adding it one drop at a time lets the soy milk proteins grab onto the fat and build a stable emulsion. Rush it and you’ll end up with a thin, broken mess. Once it starts to thicken, you can pour a little faster, but those first few drops set the foundation.

Lemon juice and mustard both pull double duty here. They add tang and bite, but they’re also natural emulsifiers that help the mixture hold together. The paprika brings a subtle warmth and gives the mayo a faint golden color that looks more like the real thing.

Kitchen Tips

• Make sure all ingredients are at room temperature before blending. Cold soy milk won’t emulsify as smoothly.
• Use a neutral oil like canola or sunflower for the mildest flavor. Olive oil works but gives a stronger, grassier taste.
• Store in a sealed jar in the fridge for up to one week. It will firm up further as it chills.
• If the emulsion breaks, start over with fresh soy milk in the blender and slowly drizzle the broken mixture back in.

Variations

• Garlic aioli: Blend in two cloves of roasted garlic for a rich, savory dip.
• Herb mayo: Stir in chopped fresh dill, chives, or basil after blending.
• Sriracha mayo: Fold in sriracha to taste for a spicy sandwich spread.