Homemade Eggless Mayonnaise (plus Tartar Sauce & Garlic Aioli!)

Confession time: I grew up thinking that mayonnaise was the weirdest thing on this planet. I didn't like the taste, I hated it in my burgers and hotdogs, the only time I would even consider trying it was when it was part of a potato salad, a devilled egg or mixed in with ketchup to make a Venezuelan classic "salsa rosada" which was a dream when eaten with French fries. Mayonnaise on its own though... not so much. Then I moved to Spain, and everything changed.

The first time we were invited to a dinner party here and were about to dig into the most delicious Catalonian feast, our host and hostess went into the kitchen moments before serving, and all we could hear was the sound of a handheld blender, for 2 minutes, then silence.

Then they came out with trays of delicious food, and a bowl of homemade garlic aioli (which is another way of saying mayo with some garlic in it).

It wasn't the garlic that excited me, although it was perfection, it was the fact that for the first time, mayonnaise was this incredible new staple that had nothing to do with the supermarket jars that filled my pantry as a kid.

In Spain, when mayonnaise or aioli are served they're made at home, on the spot, while the guests are waiting (since it takes less than 5 minutes to make). If you've never tried homemade mayonnaise before you're in for a real treat. A few months ago, while we were sitting at a friend's house, our host and hostess stepped quietly into the kitchen.

Could it be? 

Please... please...please...

(Kim stay quiet to see if you can hear a blender!)

There it goes... blender in action and I knew what was coming.

Homemade... vegan... mayonnaise.

Let the drooling begin.

Only this time, what came out was a bowl of delicious homemade vegan mayo transformed into tartar sauce which was served as a side to the most delicious oven roasted potatoes. Needless to say I died and went straight to homemade vegan mayonnaise heaven.

The video and recipe I'm about to share today is perfect for mayo lovers who maybe don't have access to the many delicious vegan mayonnaises that you can find in stores nowadays, but it's also my little tribute to the friends I have made in Spain, my second family, who always find a way to sneak into the kitchen and make me some mayo.

Are you ready? Let's do this!



(plus tartar sauce & garlic aioli)

Yield: 1 & 1/3 cups mayonnaise ⎮ Prep time: 5 minutes ⎮ Cook time: None



For the basic mayonnaise:

1/3 cup soy milk

1 cup neutral tasting oil (canola, safflower, sunflower, etc)

2 pinches of salt (or to taste)

1/2 lemon, juiced and added slowly to taste


For the tartar sauce variation:

Half of your prepared basic mayonnaise (above)

1/2 cup finely chopped pickles

An extra pinch of salt

A few cracks of pepper

A squeeze of lemon juice

You may add additional herbs like dill, chives, etc., if desired.


For the garlic aioli:

Half of your prepared basic mayonnaise (above)

1-2 garlic cloves

1/4 teaspoon salt

A squeeze of lemon juice

Freshly ground pepper


  1. To prepare the basic mayonnaise, add the soy milk and oil in the tall glass (beaker) of a handheld blender. Blend with the handheld blender close to the bottom of the glass until you see the milk beginning to emulsify. Then continue blending by raising and lowering the blender until you have the consistency of mayonnaise.
  2. Add the salt and lemon juice to taste and serve, or store in an airtight container in the fridge.
  3. To make the tartar sauce variation, separate half of the basic mayonnaise and add the pickles, salt, pepper, lemon juice, and any extra additions or fresh herbs you might like.
  4. To make the garlic aioli variation, use a mortar and pestle to mash together the salt and garlic cloves until a paste forms. If you don’t have a mortar and pestle, do it with your knife on a cutting board by mincing the garlic finely and mashing it with the side of your blade with the salt as you go.
  5. Add the garlic and salt paste to half of the basic mayonnaise , add a squeeze of lemon juice, some freshly ground pepper and serve!

Want to take your vegan cooking journey even further?

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