Eggless Mayonnaise

Powdered milk, lemon juice, and canola oil create a soy- and egg-free mayonnaise substitute.


2 cups (16 servings


3/4 cup water
1 1/2 tablespoons granulated (white) sugar
1 1/2 teaspoons salt
1/4 teaspoon ground mustard
1/8 teaspoon paprika
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 cup powdered milk
1 cup canola oil, or as needed


Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like.

Estimated Time

Preparation/Total Time: 5 minutes


Store in the refrigerator.

Nutritional Information

Amount Per Serving: Calories: 169; Total Fat: 16.2 g; Cholesterol: 8 mg; Sodium: 248 mg; Total Carbs: 4.4 g (Dietary Fiber: 0 g); Protein: 2.1 g

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