Mayonnaise (or mayo for short) is a staple in households all over the world. Said to have originated in Spain, this creamy white condiment is used in various dishes both savory and sweet (source).
In traditional mayo, the lecithin contained in egg yolks serves as not only a thickener but an emulsifier, which stabilizes the mixture, allowing it to hold its shape. In other words, when something is emulsified, it allows two naturally repelling liquids (i.e. oil and water) to stick together. So how does one go about making an egg-free mayo? The answer: use alternative sources of fat and lecithin. Oil may be used in place of the fat. With regard to lecithin, various foods such as raw cauliflower and mustard naturally contain lecithin, but perhaps the most concentrated sources are soy and sunflower lecithin. These alternatives serve as excellent stand-ins and flawlessly replace the eggs.
This super easy Egg-Free Mayonnaise is made in under a minute. The result is a light, creamy, cholesterol-free mayonnaise that looks and tastes like it came straight from the grocery store. If you’re feeling fancy, you can easily flavor your mayo with whatever you choose such as garlic or fresh herbs.
Easy Egg-Free Mayonnaise
Yields just over 1 cup
1/2 cup organic unsweetened soy milk
1 teaspoon white wine vinegar
1/2 teaspoon liquid soy lecithin*
1/2 scant teaspoon salt
1 cup organic canola oil
Using a blender with a 2-piece lid, combine first four ingredients and purée until smooth, approximately 10 seconds.
With the blender still running, carefully remove center part of lid and slowly add oil in a steady stream. Watch mixture closely and stop blender once mayonnaise becomes thick. You will know it is ready when the mixture no longer blends. This should take approximately 5-10 seconds. Be careful not to over-blend as doing so will result in a runny mayonnaise.
Scoop mixture into an air-tight container and store in refrigerator. Mayonnaise should keep for 2-3 weeks.
*If preferred, you may substitute 1/2 teaspoon dried mustard in place of the soy lecithin. Resulting mayonnaise will have a slightly yellow color and may not be as thick.