Egg-Free Vegan Mayonnaise Made at Home with a Blender
A 5-minute sauce - natural and wholesome! This recipe is for anyone who doesn’t eat eggs. Make it ahead or right before serving. Adjust ratios to taste.
Updated : 09 February, 2026
Easy
About 20 min.
Ingredients
0.5 cup
Wheat flour
1.5 cup
Water
4 tablespoon
Vegetable oil
2 tablespoon
Lemon juice
2 tablespoon
Ready-made mustard
1 teaspoon
Salt
1 teaspoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make egg-free mayonnaise at home with a blender? Prepare all the ingredients. Choose a juicier lemon to save effort and time when squeezing juice. Use a mustard you trust - the flavor depends on it a lot.
Step 2
Sift the flour into a small saucepan or pot (no more than 2 liters / about 2 quarts). Sifting helps remove any tiny debris and breaks up lumps. Add about 1/2 cup water and whisk until smooth with no lumps.
Step 3
Then add the remaining water and stir until smooth.
Step 4
Place the pot over medium heat and, stirring constantly, bring to a boil. Lower the heat slightly and cook until the mixture thickens, stirring nonstop. For a thicker mayonnaise, cook longer. Keep in mind the flour base will thicken more as it cools. Cool to room temperature.
Step 5
Put the remaining ingredients into a blender cup or a deep bowl that’s convenient for blending.
Step 6
Blend until smooth.
Step 7
Add the cooked flour mixture in small portions.
Step 8
Blend each time until you reach the texture you want.
Step 9
Store the finished mayonnaise for a few days in the refrigerator in a sealed container.
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