Mayonnaise is a creamy, versatile condiment that has earned its place in kitchens worldwide. Whether slathered on sandwiches, mixed into dressings, or used as a base for dips, its rich texture and tangy flavor are hard to resist. Traditionally made with eggs, mayonnaise can also be crafted without them for vegan or egg-free diets. In this comprehensive guide, we’ll explore how to make mayonnaise with and without eggs, and even dive into an unexpected twist—using mayonnaise in banana recipes. Let’s get started!
What Is Mayonnaise?
Mayonnaise is an emulsion—a stable mixture of two liquids that don’t naturally combine, like oil and water. In traditional mayo, egg yolk acts as the emulsifier, binding oil and an acid (like vinegar or lemon juice) into a thick, creamy spread. Mustard is often added to enhance flavor and further stabilize the mixture. The process requires slow blending to ensure the emulsion holds, resulting in the smooth texture we all know and love.
However, egg-free versions exist, using substitutes like soy milk or aquafaba (chickpea brine) to achieve a similar consistency. Mayonnaise can be customized endlessly, from classic recipes to creative variations, and even incorporated into unexpected dishes like banana bread.
Classic Mayonnaise Recipe (With Eggs)
This traditional recipe uses whole eggs for a fail-proof result, as highlighted in the Inspired Taste recipe from the web results. It’s quick, creamy, and far more flavorful than store-bought mayo.
Ingredients:
- 1 whole egg (preferably pasteurized for safety)
- 1 tablespoon Dijon mustard (optional, for stability and flavor)
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup (240ml) neutral oil (like sunflower or grapeseed)
- Salt, to taste
- Optional: a pinch of sugar or garlic powder for extra flavor
Equipment:
- Immersion blender, food processor, or whisk (for hand-mixing)
- Tall, narrow container (if using an immersion blender)
Instructions:
- Prepare the Base: Add the egg, mustard, vinegar or lemon juice, and a pinch of salt to your blending container or food processor bowl. Blend for 20 seconds until combined.
- Add Oil Slowly: With the blender running, slowly drizzle in the oil, starting with just a few drops. This step is crucial for emulsification—adding the oil too quickly can cause the mixture to break.
- Blend Until Thick: Continue adding the oil in a slow, steady stream. Within 1-2 minutes, the mixture will thicken and turn pale. Stop blending once it reaches your desired consistency.
- Adjust Seasoning: Taste and add more salt, vinegar, or optional seasonings like garlic powder. Blend briefly to combine.
- Store: Transfer to an airtight container and refrigerate. Homemade mayo lasts about 1 week.
Tips:
- Use pasteurized eggs if you’re concerned about raw egg safety, as suggested by Inspired Taste.
- If the mixture breaks (looks curdled), start over with a new egg and slowly blend the broken mixture into it.
Eggless (Vegan) Mayonnaise Recipe
For those avoiding eggs, this vegan mayo recipe, inspired by Inspired Taste’s method, uses soy milk or aquafaba as the emulsifier. It’s just as creamy and perfect for sandwiches, salads, or dressings.
Ingredients (Soy Milk Method):
- ½ cup (120ml) unsweetened soy milk (must be soy for best results)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard (optional)
- ¾ cup (180ml) neutral oil (like canola or grapeseed)
- Salt, to taste
Ingredients (Aquafaba Method):
- 3 tablespoons aquafaba (liquid from a can of chickpeas)
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon mustard (optional)
- ¾ cup (180ml) neutral oil
- Salt, to taste
Equipment:
- Immersion blender or food processor
Instructions:
- Combine Base Ingredients: In a tall container, add the soy milk (or aquafaba), vinegar or lemon juice, mustard, and a pinch of salt. Blend for 10 seconds to mix.
- Emulsify with Oil: Slowly drizzle in the oil while blending, just as you would with egg-based mayo. The mixture will thicken as you go.
- Adjust Texture and Flavor: Once thick and creamy (about 1-2 minutes), taste and adjust with more salt or vinegar if needed.
- Store: Transfer to a jar and refrigerate. Vegan mayo lasts up to 2 weeks.
Tips:
- Soy milk works best due to its protein content, which aids emulsification. Other plant milks may not thicken as well.
- Aquafaba gives a lighter texture and a neutral flavor, making it a great egg substitute.
Variations on Mayonnaise
Mayonnaise is a blank canvas for creativity. Here are a few ways to customize your homemade mayo:
1. Garlic Aioli
- Add 1-2 minced garlic cloves to the base recipe before blending.
- Use olive oil for a richer flavor.
2. Spicy Sriracha Mayo
- Stir in 1-2 teaspoons of sriracha sauce after blending.
- Add a pinch of smoked paprika for extra depth.
3. Herbed Mayo
- Mix in 1 tablespoon of finely chopped fresh herbs like dill, parsley, or chives after blending.
- Add a squeeze of lemon juice for brightness.
4. Truffle Mayo
- Drizzle in 1 teaspoon of truffle oil after the mayo is made.
- Perfect for fries or gourmet sandwiches.
Mayonnaise in Banana Recipes
Mayonnaise might seem like an unusual addition to banana recipes, but it works wonders in baked goods, adding moisture and richness. The Cookin Chicks’ Mayonnaise Banana Bread recipe is a great example of this old-fashioned technique.
Mayonnaise Banana Bread Recipe
Ingredients:
- 1 cup (240ml) mayonnaise (use homemade from the recipe above or store-bought)
- 3 ripe bananas, mashed (about 1 ½ cups)
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, mayonnaise, sugar, and vanilla extract. Stir until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Make the Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender, as noted in the Cookin Chicks recipe.
- Add Mix-Ins: Fold in walnuts or chocolate chips if desired.
- Bake: Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy with butter or on its own.
Tips:
- Avoid using Miracle Whip, as its tangy sweetness can alter the flavor of the bread.
- This bread stays moist for days, thanks to the mayonnaise.
Banana Mayo Sandwich Spread
For a savory twist, combine mayonnaise with bananas for a unique sandwich spread.
Ingredients:
- ½ cup mayonnaise (egg-based or vegan)
- 1 ripe banana, mashed
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions:
- Mix the mashed banana with mayonnaise and lemon juice until smooth.
- Season with salt and pepper.
- Spread on bread with sliced veggies or grilled chicken for a creamy, slightly sweet sandwich filling.
Tips for Perfect Mayonnaise Every Time
- Room Temperature Ingredients: Ensure eggs, soy milk, or aquafaba are at room temperature to help the emulsion form.
- Slow Oil Addition: Adding oil too quickly is the most common reason mayo fails. Patience is key!
- Fix a Broken Mayo: If your mayo separates, start with a new egg yolk (or a tablespoon of soy milk for vegan mayo) and slowly blend the broken mixture into it.
- Storage: Always store homemade mayo in the fridge in an airtight container. Egg-based mayo lasts about 1 week, while vegan mayo can last up to 2 weeks.
Nutritional Considerations
Mayonnaise is high in fat and calories, with about 100 calories per tablespoon, as mentioned in the X thread by
@lastvibes. Here’s a quick breakdown:
- Egg-Based Mayo: High in healthy fats from oil and some protein from the egg. Use in moderation if watching calorie intake.
- Vegan Mayo: Slightly lower in calories depending on the oil used, but still a high-fat condiment.
- Banana Bread with Mayo: Adds moisture but increases the fat content of the bread. Opt for smaller slices if you’re mindful of calories.
Conclusion
Mayonnaise is more than just a sandwich spread—it’s a culinary staple that can be adapted to suit any diet or flavor preference. Whether you’re whipping up a classic egg-based mayo, experimenting with a vegan version, or incorporating it into a moist banana bread, the possibilities are endless. The key to success lies in the emulsification process, so take your time and enjoy the creamy results. Have a favorite mayo recipe or creative use? Share it with us in the comments!