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Dairy Free Mayonnaise

This homemade dairy free mayonnaise is easy to make and uses whole eggs instead of just the yolk, making this recipe practically fail-proof.

You may or may not be surprised to learn that some mayonnaise contains dairy.

Brazilian mayonnaise called de leite is in fact made with milk.

This mayonnaise however is your classic American mayo and is a dairy free mayonnaise that is quick and easy to make at home.

Dairy free mayonnaise in a glass jar on a white marble counter

For dairy free mayonnaise that is also eggless, see my eggless mayonnaise recipe and use soy milk instead of regular milk.

What Kind of Oil Should I use?

You can use whatever oil you want, but the flavor of the oil will determine the flavor of the mayonnaise.

A light flavored olive oil will not have as distinct a flavor as EVO for example.

Different types of avocado oils have different strengths of flavors.

Some people don’t mind the taste of canola oil while others can’t stand it.

A neutral flavored oil is a generally safe bet.

Do I have to use white wine vinegar or apple cider vinegar?

No, you can also use distilled white vinegar, lemon juice, unseasoned rice vinegar, or red wine vinegar.

The point is to have the acidity to help stabilize the mayonnaise.

Do you have to use mustard?

Technically no, but if you don’t, the mayonnaise will have a very thin texture.

Can I use a mustard aside from dijon mustard?

I wouldn’t recommend using any mustard aside from dijon mustard because it has the most mild flavor.

I once tried using your basic yellow mustard because I didn’t have dijon and I figured that it was better than using spicy brown mustard.

It made my mayonnaise taste so much like mustard that I considered trying to figure out what to make so I could use it as a mustard dip.

I also wondered if the spicy mayo may have been a slightly better option, but I doubt it.

Why is my mayonnaise so white?

Homemade mayonnaise is lighter than many store bought mayonnaises.

If you want to make your mayonnaise more yellow, you can add a pinch of turmeric.

Turmeric is a natural food coloring and is used in dishes like Israeli yellow rice to give them their distinct flavor.


The short answer is “no.”  While a side-by-side comparison shows that baking with eggs at room temperature makes a better crumb, it’s not otherwise noticeable.


No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

How to tell if your eggs are still good

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they’re still fresh.

If they sink, but stand on one end at the bottom of the glass, the eggs are not as fresh but still good.

An egg that floats to the top is likely spoiled.

Yield: 1 cup

Dairy Free Mayonnaise

mayonnaise in a glass jar on a white marble counter

This dairy free mayonnaise is quick and easy to make and is perfect for making sandwhiches and salads

Prep Time 10 minutes
Total Time 10 minutes


  • 1 large egg, at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red or white wine vinegar
  • 1 cup neutral flavored oil
  • 1 teaspoon fresh lemon juice, optional
  • Pinch of salt, or more to taste


    1. Add the egg, mustard, vinegar, oil, lemon juice of desired, and salt, to a cup or a jar that just fits the head of your immersion blender.
    2. Place head of immersion blender at bottom of cup or jar and turn it on high speed. Do not pulse or move the head.
    3. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
    4. Store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 129Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 12mgSodium: 38mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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