Thursday, June 9, 2011

Egg Free, Soy Free, Dairy free, Nut Free, Gluten Free Mayonnaise

Spoonful of Mayo
    I tried making my very own mayo today.  I was inspired by Vegenaise to try and re-create it without the soy.  It was neat to watch the emulsification process, to produce a white creamy mixture.  This mayonnaise is slightly tangy.

    All mayonnaise is basically made with some common ingredients, give or take one or two.  It is created with an egg (or egg replacement), oil, salt, vinegar, mustard, lemon juice, sugar and sometimes garlic.  The trick to mayonnaise is emuslifying - in other words, adding the oil slowly enough to be incorporated into the mixture.  Patience is a must when making mayonnaise.  If you don't have a blender, you can whisk vigorously as you slowly add your oil.  I used my Vitamix because I just don't have the arm for all that whisking, plus it allows me to concentrate on not pouring the oil in too quickly.


  • Ener-G Egg Replacer  egg made according to the package
  • 1/2 tsp sea salt
  • 1/4 tsp dry mustard
  • 1 tsp agave syrup
  • 1 tsp fresh lemon juice ( I also use Santa Cruz brand when I'm lazy)
  • 1 Tbsp rice vinegar (use whatever you like here, apple or white wine vinegar could be used here)
  • 1 cup safflower or canola oil
  1. In a bowl whisk together the egg replacer that has been made according to the package, salt, mustard, agave syrup, lemon juice, and vinegar.
  2. Pour egg mixture into the blender.  On speed of 1-2, begin to add a few drop of oil at a time.  Continue to add drops of oil until it begins to emulsify.  Once that is achieved, you can pour the oil in a very thin stream into the 'egg' mixture. 
  3. Transfer the mayonnaise into a jar.  Refrigerate for up to 1 week.
Cook's Notes:
  • This whole process of adding the oil in a thin stream took about 13-15 minutes.  I rested my Vitamix blender every couple of minutes.  
  • By the time I had added a 1/2 cup of oil, I had reached a nice emulision.
  • If you think you are too heavy handed to pour a fine stream of oil, you can use a condiment dispenser like theses 12-oz. Squeeze Bottles 3 pk. - Clear.  I found one at my local Walmart and just cut a small part off.  You can also use an eye dropper, pipet type instrument.  
  • If adding garlic appeals to you, add 1/2 tsp minced garlic or one small garlic clove that has been through a garlic press. Whisk it in with the other ingredients at the beginning of the recipe. 

Finished product


  1. Hi! I was excited to find this recipe as I am just beginning my dairy, soy, gluten, and egg free diet. Maybe I initially poured the oil in too quickly, although overall it did take me about 15 minutes. Anyway, it never thickened up and I was left with liquid. Any tips for me?

  2. You really do have to literally pour it in VERY, VERY slowly. I wasn't kidding about the eye dropper of one of those condiment bottles. The first time I did it I was a bit heavy handed, and ended up with liquid. Second try, it emulsified but went thin by the next day. I then started using the condiment bottles and finally had a smidge more success. Slow is the key. I made seven batches until I finally got the feel for what was too fast for me (and above picture). Mayo is one of those things that are great homemade, but not being a chef, it took me a while to achieve a steady hand and lots of patience and determination. It is easy to make a mistake and get frustrated. I had to take a break from making mayo because I would get so frustrated.

    Also make sure that your ingredients are at room temperature. It should not be too hot or cold. So, making mayo in a hot kitchen while you are baking bread or a batch of cookies isn't ideal.

    I wish there were some other tips but the emulsification process is really about dispersing a large amount of fat (oil) over a smaller amount of liquid. So we are back to my first tip, pouring very slowly.

    Also my mayo lasted about two days. Then it began to separate.

  3. Thanks for the help! Actually, before I came back here and saw your reply, I tried a mini food processor with no luck. Then I mixed up another egg's worth of egg replacer in the regular blender, ran in on low, and slowly poured in the gloppy mess. Success!
    We'll see how long it lasts before it separates, but meanwhile, I'm going to have tuna salad tonight!
    Next time I'll pour the oil in waaayyyy more slowly in the first place!

  4. Hey that is good to know about the egg replacer. Next time I won't pour mine down the drain. Genius idea! Thanks for the tip for when mine separates!

    Enjoy that tuna salad!

  5. What can I use instead of the egg replacer? I have to be gluten free and am I'm allergic to
    red apples
    sweet potato
    So life is forever exciting in my kitchen :O) Thanks for your site, I blog about gluten free/allergy free cooking and homeschooling.

  6. Wow Moe! That is quite a fruit and veggie list there! You do have some excitement a brewing in your kitchen!

    For egg replacers for one egg you can try : *** 1/4 cup of canned pumpkin (binding) or***1 TBSP of flax meal + 3 Tbsp of hot water and let it stand for 10 minutes until it thickens, don't drain (for binding) ***4 Tbsp pureed silken tofu +1 tsp baking powder (binding and leavening)

    If you want to use baking soda and baking powder for leavening, you can use one of these combos:
    1-1/2 TBSP baking powder +1-1/2 TBSP warm water +1-1/2 TBSP oil
    1-1/2 TBSP baking powder+1Tbsp warm water+1Tbsp vinegar (rice in your case)
    2 tsp baking soda +2TBSP warm water
    2 tsp baking soda +2TBSP warm water+1/2 tsp oil
    1 tsp baking powder +1 tsp vinegar (rice in your case)

    I have personally used the pumpkin and flax meal options the most. I got the baking soda and baking powder replacements from another website but I haven't tried them alone for an egg. I have tried the tofu before but later found out that one my kids was allergic to soy... so not an option any more.