Simple Egg-Free Mayonnaise


  • 3 tbsp aquafaba
  • 1 tbsp cider vinegar
  • 1 tsp gluten-free Dijon mustard
  • 1/4 tsp salt
  • 3/4 cup olive or allergy-safe vegetable oil

An immersion blender works best to emulsify this mixture. If you don’t have one, a food processor or blend on very low speed should work, just make sure it doesn’t foam. I love a robust olive oil in this, but neutral oils work well, too.

Makes: about 1 1/4 cups egg-free mayo
Free from: gluten and all top allergens


  1. Put the aquafaba, vinegar, mustard and salt in a tall container. Pulse with an immersion blender twice to combine. Turn the blender to low speed and slowly drizzle in the oil until thickened.
  2. Cover and store in refrigerator for up to 1 week.

is author of The Allergy-Free Cook series and a series of gluten-free and vegan baking eBooks. See her work at and