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Basic Mayo

Chef Dawn Ludwig
Recipe from ALWAYS HUNGRY? by David Ludwig, MD, PhD, and Dawn Ludwig.
Prep Time 5 mins
Total Time 5 mins
Course Dips and Sauces
Cuisine American
Servings 12 servings


  • ¼ cup unsweetened soy milk or whole milk
  • ½ tsp salt
  • 1 tsp fresh lemon juice
  • ¼ tsp white wine vinegar or unseasoned rice vinegar
  • ¼ cup neutral-tasting oil, such as high-oleic safflower or avocado oil
  • cup additional neutral-tasting oil, for a classic mayonnaise taste, or extra-virgin olive oil, for a zippier taste


  • Place all ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing.
  • Blend with the immersion blender until thick and creamy, about 15-30 seconds.
  • Place a lid on the jar. Allow flavors to develop for 1 hour or more in the refrigerator.
  • The mayonnaise will keep for 1 to 2 weeks in the refrigerator.


TIP: Almond or other milk substitutes don't set up as well as soy milk or whole milk for this recipe. Add a tablespoon of milk to emulsify the mayo if it is not thickening. 

Nutrition (Per Serving - 1 Tablespoon)

Fat: 9g
Carbohydrates: 0g
Protein: 0g
Calories: 80

Explore more recipes that use our Basic Mayonnaise... 

  • Chipotle Mayonnaise Baked Fish (AH pg. 250)
  • Chicken Salad with Grapes and Walnuts (AH pg. 252)
  • Tartar Sauce (AH pg. 261)
    • Salmon Salad (Ah pg. 255)
  • Blue Cheese Dressing (AH pg. 263)
    • Steak Salad with Blue Cheese Dressing (AH pg. 252)
  • Tangy Coleslaw Dressing (AH pg. 265)
    • Tangy Coleslaw (AH pg. 280)
Keyword Dairy-Free, Dips and Sauces