Eggless Mayonnaise
Lunch • India
How to Make Eggless Mayonnaise (Traditional & Healthy Version)
Eggless Mayonnaise is a creamy, luscious condiment that has become a staple in many Indian households, especially for those who prefer vegetarian options. Traditionally, mayonnaise is made with eggs, but the eggless version is crafted using simple ingredients like milk or dahi (curd), oil, and a hint of mustard, making it perfect for vegetarians and those looking to avoid eggs for religious or dietary reasons. Its velvety texture and subtle tang make it an ideal spread for sandwiches, burgers, and as a dip with pakoras or vegetable sticks. In India, eggless mayonnaise gained popularity due to the growing vegetarian population and its use in fusion recipes, especially during festivals like Navratri when many people avoid eggs and onion. The taste is mild yet flavorful, and it can be easily customized with Indian spices such as kali mirch (black pepper) or hari dhania (coriander) to suit regional palates. Whether enjoyed during a casual lunch, at a festive gathering, or as part of a tiffin box, this homemade Indian Eggless Mayonnaise is a delicious, healthier alternative to store-bought versions.
Ingredients(for 2 tablespoons per serving)
- 1/2 cup Full-fat milk (doodh)
- 1 cup Sunflower oil (or any neutral oil)
- 2 tablespoons Lemon juice (nimbu ras)
- 1 teaspoon Powdered sugar (chini) - optional
- 1/2 teaspoon Salt (namak)
- 1/4 teaspoon Black pepper powder (kali mirch) - optional
- 1/2 teaspoon Mustard powder (rai) - optional
- 1 teaspoon White vinegar (sirka) - optional
- 2 tablespoons Hung curd (dahi (for creamy texture)) - optional
Instructions
- 1
Add milk (doodh) to a tall mixing jar. Ensure the milk is at room temperature for best emulsion.
2 minutes
Avoid chilled milk, as it can prevent proper emulsification.
- 2
Pour in the lemon juice (nimbu ras) and vinegar (sirka). Let it sit for a minute so the milk slightly curdles.
2 minutes
This step adds tang and helps thicken the mayonnaise.
- 3
Add salt (namak), powdered sugar (chini), mustard powder (rai), and black pepper (kali mirch) to the jar.
1 minute
Adjust spices as per your regional taste preference.
- 4
Using a hand blender (mixer), blend the mixture on low speed while slowly pouring in the sunflower oil in a thin stream.
5 minutes
Patience is key; add oil slowly to achieve a creamy texture.
Why This Dish is Healthy
Opting for homemade Eggless Mayonnaise ensures you control the quality and quantity of ingredients, reducing unhealthy fats and additives. By using sunflower oil and hung curd, the recipe increases good fats and protein, making it satiating and ideal for weight management. Its versatility as a low-calorie spread or dip can help you make your meals healthier without compromising on taste. The absence of eggs makes it suitable for those with egg allergies or following a vegetarian diet.
This Eggless Mayonnaise is crafted with wholesome ingredients like milk and sunflower oil, offering a good balance of healthy fats and protein. The addition of hung curd enhances the protein content, while lemon juice and mustard provide vitamin C and phytonutrients. This homemade recipe avoids preservatives and trans fats commonly found in store-bought mayonnaise, making it a cleaner choice. With controlled sodium and the option to choose healthier oils, this recipe supports heart health and digestive wellness.
Pro Tips
- 💡Tip 1: Use a tall, narrow jar for better emulsification.
- 💡Tip 2: Blend at low speed and add oil slowly to avoid splitting.
- 💡Tip 3: Customize with chopped hari dhania or a pinch of chili powder for an Indian twist.
Storage & Serving
Store Eggless Mayonnaise in an airtight glass jar in the refrigerator. Use a clean spoon each time. It stays fresh for up to one week. Do not freeze.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
