Eggless Mayonnaise

Eggless Mayonnaise

Mayonnaise (/ˈmeɪəneɪz/, often abbreviated as mayo) is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, an emulsifier, and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the most common emulsifier used in mayonnaise. Egg-free versions of mayonnaise are available for vegans and others who want to avoid animal products and cholesterol, or who are allergic to eggs.

Here i am going to present the Eggless version of Mayonnaise.

This goes well with salads, sandwiches, rolls, tacos, Fish Finger Fry, Nuggets, Balls etc…


  • Fresh Cream 3/4 Cup (Chilled)
  • Olive Oil 1/4 Cup
  • Black Pepper Powder 1/4 Teaspoon
  • Mustard Powder/Paste 1/2 Teaspoon
  • Powdered Sugar 1/4 Teaspoon
  • Lemon Juice or Vineger 1 Teaspoon
  • Garlic 1 Small Clove Crushed
  • Salt to taste, Coriander Leaves for garnishing


  1. In the Blender mixing Jar/Cup add Fresh Cream, and start blending with your blender.
  2. While whipping add Olive Oil gradually, Don’t add Oil to much at a time, otherwise it will not creamy.
  3. Keep doing this until the oils completely used up.
  4. Add Salt, Black Pepper Powder, Mustard Powder, Lemon Juice, Garlic and Sugar;
  5. Blend it for another 1 more minute or till the mixture become light and fluffy.
  6. Garnish with Coriander Leaves as your wish.

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