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
- 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)
- 1/2 teaspoon Salt (namak)
- 1/4 teaspoon Black pepper powder (kali mirch)
- 1/2 teaspoon Mustard powder (rai)
- 1 teaspoon White vinegar (sirka)
- 2 tablespoons Hung curd (dahi (for creamy texture))
Step-by-step instructions
Step 1 · Add milk (doodh) to a tall mixing jar
Add milk (doodh) to a tall mixing jar. Ensure the milk is at room temperature for best emulsion.
Step 2 · Pour in the lemon juice (nimbu ras) and vinegar (sirka)
Pour in the lemon juice (nimbu ras) and vinegar (sirka). Let it sit for a minute so the milk slightly curdles.
Step 3 · Add salt (namak)
Add salt (namak), powdered sugar (chini), mustard powder (rai), and black pepper (kali mirch) to the jar.
Step 4 · Using a hand blender (mixer)
Using a hand blender (mixer), blend the mixture on low speed while slowly pouring in the sunflower oil in a thin stream.
Step 5 · Once the mixture thickens and turns pale
Once the mixture thickens and turns pale, add hung curd (dahi) for added creaminess, and blend again for 30 seconds.
Step 6 · Taste and adjust seasoning
Taste and adjust seasoning. If mayonnaise is too thick, add a teaspoon of milk and blend again.
Step 7 · Transfer the mayonnaise to a clean glass jar
Transfer the mayonnaise to a clean glass jar. Refrigerate for at least 1 hour before serving to enhance flavor.
Why this recipe 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.
A note on tradition
While mayonnaise originated globally, the eggless version has found a unique place in Indian kitchens, especially among vegetarian families. It is commonly made for sandwiches, cutlets, and as a dip during festivals like Navratri, when many avoid eggs and onions. Across cities like Mumbai, Delhi, and Ahmedabad, street food vendors use eggless mayo in fusion snacks such as paneer rolls and veggie burgers. Homemade versions are favored for their fresh taste and adaptability to Indian spices.