Home ~ Condiment Recipes ~ Easy Eggless Garlic Dijon Mayonnaise (Maionese all’ aglio)
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Easy Eggless Garlic Dijon Mayonnaise (Maionese all’ aglio)

This Eggless Garlic Mayonnaise is rich and tangy and complements a wide range of foods. The elegant Italian name for this condiment is Maionese all’aglio. A simple blend of common ingredients leads to an extraordinary condiment of gourmet quality.

One of my favorite ways to use this mayo is on a classic egg salad sandwich made with my Amish style bread recipe. Also, try this mayo when making old-fashioned potato salad.

Garlic mayonnaise in small white ramekin on cutting board with tgarlic cloves on marble surface.

Homemade dressing and dips are the best! Have fun making these other easy homemade sauces. Two of my favorites are this small batch of balsamic dijon vinaigrette and a classic buttermilk ranch dressing that, like the garlic mayo is great as a dip for fresh crisp vegetables.

4 Reasons to Try This Recipe

  • Quick: The recipe only takes a few minutes to prepare.
  • Versatile: The base is versatile and you can add any number of ingredients.
  • No Egg: This is made without any eggs!
  • No Waste: With homemade mayonnaise, you can make just what you need for a few days and always have a fresh preservative-free batch ready

Ingredients Needed

Milk, olive oil, garlic cloves, Dijon mustard and fresh lemon measured out of white surface.

Full ingredient list and instructions are located in the recipe card at the bottom of this post.

Recipe Variations

  • Herb Mayo – Replace the Dijon with fresh or dried herbs like dill, basil, or chives.
  • Spicy Mayo – Instead of Dijon and garlic, add chili flakes, hot sauce, Wasabi, or Sriracha.
  • Lemon Pepper Mayo – Replace the Dijon and stir in fresh lemon zest and cracked black pepper.
  • Sun-Dried Tomato Mayo – Replace the Dijon with sun-dried tomatoes and a blend of Italian seasoning.
  • Tartar Sauce – Add chopped pickles, capers.
  • Pesto Mayo – Incorporate prepared pesto sauce or homemade pesto with fresh basil, garlic, nuts, and olive oil.
  • Olive Mayo – Replace the Dijon and add chopped olives and perhaps some oregano.
  • Horseradish Mayo – Replace the Dijon and garlic Mix in freshly grated horseradish or prepared horseradish sauce.

Ingredients Preparation Steps

Although only a few ingredients are needed, its a good practice to measure and prep before you begin mixing the mayo.

Minced garlic, garlic skins and fresh squeezed lemon cut in half with juice in small bowl on cutting board.

Step 1: Finely mince the garlic or crush using a garlic press. I love garlic so you do however much you like. Squeeze the fresh lemon.

Olive oil and vegetable oil mixed together in a measuring cup.

Step 2: Combine the oils and set aside.

The Mixing Process

Olive oil, vegetable oil and dijon in blender.

Step 3: Add the lemon juice, milk, and mustard into the blender. Cover the blender or small food processor, leaving only a small crack (or remove the portion of the lid that allows additions), and turn on the low setting. Blend until well mixed.

Oil, milk and Dijon mustard in blender.

Step 4: Add the blended oils 1 teaspoon at a time, allowing the blender to run for 5 seconds after each addition. With the blender running, you can pour the oil into the blender in a very thin stream. It should only take about a minute. Pause occasionally to scrape down the sides.

Minced garlic and salt on top of mayo mixture in blender.

Step 5: Once the oil is completely incorporated, the mix should be thick and pale. Add the salt and minced garlic.

Oil, milk and Dijon mustard in blender.

Step 6: Pulse the blender several times to incorporate. The mixture should now be thick and creamy. Chill before serving.

Important Recipe Tips

  • Use a neutral-flavored vegetable oil like sunflower, grapeseed, or canola are all good choices. A neutral-flavored oil doesn’t interfere with the other ingredients and ensures that the other flavors are not overpowered!
  • It’s important to add the oil slowly otherwise it won’t thicken properly. By adding the oil slowly, you allow the liquid ingredients to gradually accept the oil, forming a stable, uniform emulsion. Slowly adding the oil helps in achieving the creamy, thick consistency characteristic of mayonnaise. Adding the oil too quickly and you will have a thinner, more liquid texture rather than the rich creaminess desired.
  • No blender, no problem, you can combine the ingredients into a large measuring cup and use an immersion blender.

How to Store Leftovers

For the best quality, you can store covered in the refrigerator for about 3 days. In my experience, the mayo is best after one day, which gives the flavor time to develop.

Garlic mayonnaise in small white ramekin on cutting board with plate of toasted bread in background.

FAQs

?Frequently Asked Questions

What is the biggest difference between mayo made with and without eggs?

An egg-based mayo has a thick, creamy, and velvety texture. Egg yolks serve as an emulsifier that helps oil and other ingredients blend smoothly, creating that rich texture.  The texture of an eggless mayo is a little less rich and creamy and has a lighter and cleaner flavor.

What can I use instead of milk?

First, the reason I prefer milk is because it gives a nice texture and most people have this ingredient handy. Another popular option is Aquafaba (chickpea liquid) but I personally don’t want to open a can of chickpeas just for the liquid! If this is something you want to try, the next time you open a can, save the liquid for later use. Aquafaba creates a good enough emulsion and produces a lighter, fluffy texture. Just understand that any of substitutions will change the flavor and texture.

Can I use bottled lemon juice?

Technically yes, but flavor-wise you should use freshly squeezed lemon juice. The bottled stuff has preservatives and to me, always has a little artificial flavor. If you have a brand you like and the flavor is good then go for it.

What can I use instead of lemon juice?

A white wine vinegar or apple cider vinegar will give you the acidity you need.

Ways to use Garlic Mayonnaise

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Garlic mayonnaise in small white ramekin on cutting board with toasted bread spread partially spread with the mayo.

Eggless Garlic Dijon Mayo

An easy creamy homemade mayo with garlic and dijon which is great on sandwiches or topped on roast beef or chicken.
4 from 1 vote
Print Pin Rate
Course: Condiments
Cuisine: French
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 197kcal
Author:Sydney Dawes

Ingredients

  • ¼ cup milk
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ cup olive oil
  • 2 tablespoons vegetable oil nuetral flavor
  • 2 cloves garlic minced
  • ¼ teaspoon salt

Instructions

Prep

  • Finely mince the garlic as much as possible or crush using a garlic press. Squeeze the fresh lemom.
  • Combine the oils and set aside.

Mix

  • Add the lemon juice, milk, and mustard into the blender. Cover the blender or small food processor, leaving only a small crack (or remove the portion of the lid that allows additions) and turn on low setting. Blend until well mixed.
  • Add the blended oils 1 teaspoon at a time, allowing blender to run for 5 seconds after each addition. With the blender running, you can pour the oil into the blender in a very thin stream. It should only take about a minute. Pause occasionally to scrape down the sides.
  • Once the oil is completely incorporated, the mix should be thick and pale. Add the salt and minced garlic, pulsing several times to incorporate.
  • Scrape into a glass container and refrigerate until ready to serve.

Notes

  • Use a neutral flavored vegetable oil like sunflower, grapeseed, or canola are all good choices. A neutral-flavored oil doesn’t interfere with the other ingredients and ensures that the other flavors are not overpowered!
  • It’s  important to add the oil slowly otherwise it won’t thicken properly. By adding the oil slowly, you allow the liquid ingredients to gradually accept the oil, forming a stable, uniform emulsion. Slowly adding the oil helps in achieving the creamy, thick consistency characteristic of mayonnaise. Adding the oil too quickly and you will have a thinner, more liquid texture rather than the rich creaminess desired.

Nutrition

Serving: 2tablespoons | Calories: 197kcal | Carbohydrates: 1g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 155mg | Fiber: 0.1g | Sugar: 0.1g
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