6 thoughts on “How to Make EGG-FREE Mayo (& Chipotle Mayo)

  1. Awesome! My son has a million allergies, and I had never had anything I could use as a spread on sandwiches, except palm oil (can’t have dairy and every vegan butter-like spread has either soy or sunflower seeds in it). But he can have flax and oil and vinegar! I’m so going to make this recipe for him as soon as I can get some more oil. Going to use non-GMO canola, because that’s what I’ll have once it comes in with my co-op order today.

  2. Pingback: 15 “Must Haves” for the REAL FOODIE Kitchen (includes many recipes!) | Completely Nourished

    • If you used the flax seed recipe here, you can try leaving it in the fridge overnight, as it does thicken up quite a bit once refrigerated. Let me know how it goes….

  3. Does the egg-free version have a similar taste to regular mayo? Or you do find it to have a completely different flavor?

    • I don’t notice any difference. Of course, we are usually using mayo as a “base” for something else, like Chipotle Mayo, Dill Sauce, Ranch Dip, etc. (i.e., we’re not spreading it on sandwiches or burgers just “as is”). But from what I’ve tasted just on my finger…i didn’t notice any difference šŸ˜‰

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