Food Recipes Hub

Lean Mayonnaise Without Eggs at Home With a Blender

This recipe is suitable for those who, for whatever reason, do not eat chicken eggs. Lean mayonnaise with a blender without eggs at home can be prepared both in advance and immediately before serving. By adjusting the proportions of the ingredients, you can get the sauce that you like best.

CourseSnacks Ideas
CuisineAmerican Cuisine, Asian Cuisine, Mexican Cuisine
KeywordEasy, For Beginners

Servings	Prep Time
8	5

Cook Time

Servings	Prep Time
8	5

Cook Time

Ingredients

65gram Wheat flour / Flour
300milliliters Water
4tablespoon Vegetable oil
2tablespoon Lemon juice
2tablespoon Mustard
1teaspoon Salt
1teaspoon Sugar

Instructions

How to make homemade mayonnaise without eggs using a blender? Prepare all the necessary ingredients. To extract more lemon juice with minimal effort, select a lemon carefully. Choose a trusted brand of mustard, as the taste of the final mayonnaise depends on it.
Sift the flour into a saucepan or a small pot (no larger than 2 liters in volume). Sifting the flour helps remove any small debris if present. Add approximately half a cup of water and stir until you have a smooth mixture with no lumps. Using a whisk works best for this.
Then add the remaining water and continue stirring until everything is well combined.
Place the saucepan over medium heat and bring the mixture to a boil while stirring constantly. Reduce the heat slightly and cook until the mixture thickens. Keep stirring throughout the process. If you want a thicker mayonnaise, you can cook it for a bit longer. Keep in mind that the consistency of the flour mixture will become thicker as it cools. Let it cool to room temperature.
Transfer the remaining ingredients to the bowl of a blender or a deep bowl suitable for whisking.
Blend with a blender until you achieve a smooth consistency.
Gradually add the flour mixture in small portions.
Blend each time until you reach the desired consistency.
You can store the prepared mayonnaise in a sealed container in the refrigerator for several days.

Recipe Notes

In terms of texture and flavor, this homemade mayonnaise is on par with store-bought versions.

You can expect to yield approximately 400 ml of mayonnaise from the specified ingredients.

When I make this mayonnaise, I tend to use less salt and mustard.

Keep in mind that individual preferences vary when it comes to the degree of saltiness, sweetness, bitterness, spiciness, acidity, and heat in the seasoning. Always adjust your spices, herbs, and seasonings to suit your taste. If you’re using certain seasonings for the first time, be cautious, especially with spices like chili pepper.

If you prefer, you can substitute sugar with a sweetener of your choice.

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