Vegan Mayo

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The Creamy Revolution: A Brief History of Egg-Free Mayonnaise

Few condiments divide the dinner table quite like mayonnaise. For some, it’s the glue of a good sandwich. For others, it’s an essential base for dressings and dips. But while the traditional version is known for its richness, it’s also deeply tied to eggs. This is where a new alternative has stepped in—silky, light, and fully plant-based.

Although many see this as a modern invention, the journey towards eggless versions of mayonnaise is much older and richer than you might expect.

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How Traditional Mayonnaise Came to Be

To understand the evolution, let’s first explore where the classic condiment began. Traditional mayonnaise is thought to have originated in the 18th century, possibly from the town of Mahón in Menorca, Spain. It was introduced to France after a military victory, where it quickly gained popularity and became a staple in French cuisine.

At its core, the original sauce is a simple emulsion of egg yolk, oil, and acid—either vinegar or lemon juice. What makes it stand out is its texture. The emulsification process creates a smooth, thick consistency that clings to food in the most satisfying way. But while the classic version has stood the test of time, it also raised dietary concerns.

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Why Go Egg-Free?

Over the past few decades, more people have begun questioning the ingredients in their everyday foods. Whether due to allergies, ethical beliefs, or dietary choices, eggs have slowly been swapped out in many households.

In particular, plant-based lifestyles have become increasingly common. As a result, traditional condiments have been reimagined to suit a wider audience. This opened the door to alternatives made without animal products—offering the same texture and tang, but without eggs or dairy.

Not only does this suit vegans, but it also helps those who are allergic to eggs or following low-cholesterol diets. Furthermore, it reduces the environmental footprint associated with animal agriculture.

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The Power of Plants: Ingredients with a Past

One of the most remarkable things about this egg-free alternative is the clever use of humble plant-based ingredients. Soy milk, for example, is often used as the base. But soy has been consumed for thousands of years, especially in Asian cultures, where it was valued not only for its protein content but also its versatility.

Even more fascinating is the way soy milk behaves when blended with oil. When paired correctly and emulsified at high speed, it mirrors the thick, creamy texture of egg-based mayo. The science here is simple yet brilliant. The protein and lecithin in soy mimic those found in egg yolks, allowing the mixture to emulsify beautifully.

In some variations, aquafaba is used instead. This strange-sounding word refers to the liquid from cooked or canned chickpeas. Surprisingly, it whips and binds in much the same way as egg whites, making it ideal for sauces, dressings, and even baking. Who would have guessed that something once drained down the sink would become such a star?

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The Role of Acid: Lemon Juice and Vinegar

Every mayo-style condiment, whether egg-based or plant-based, needs acidity to cut through the richness of the oil. Lemon juice, with its bright, zesty kick, has long been the acid of choice. Not only does it provide flavour, but it also helps preserve the mixture and stabilise the emulsion.

Historically, lemons have been used in Mediterranean and Middle Eastern cooking for centuries. Their use dates back to ancient Persia and India. In those early cultures, lemons were prized for both culinary and medicinal uses. In this context, they weren’t just a source of flavour—they were also seen as cleansing and balancing.

Vinegar, another common acid, has its own extensive story. Made from fermented wine, apple cider, or grain alcohol, vinegar has been used for over 5,000 years. It adds a punch that cuts through oils, balances sweetness, and preserves mixtures naturally. Whether mild rice vinegar or bold apple cider, each variation brings something special to the table.

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The Science of Emulsion

For those unfamiliar with emulsions, it might seem like magic. How does oil, which repels water, mix so smoothly with lemon juice or vinegar? The answer lies in emulsifiers—substances that help oil and water-based components blend evenly.

Egg yolks naturally contain lecithin, a strong emulsifier. However, in eggless versions, similar proteins are found in soy milk, nut milks, or aquafaba. These proteins act as bridges between oil and water, suspending droplets of one in the other and forming a stable, creamy mixture.

Although the science sounds technical, the actual process is simple. Once the right ingredients are selected, a strong whisk or blender is often all that’s needed. The result is something smooth, spreadable, and just as satisfying as the original.

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Flavour without Boundaries

Another brilliant feature of this modern alternative is how adaptable it is. Once you have the base, the flavours can go in any direction. Want a garlic twist? Add crushed garlic and a touch of mustard. Looking for a smoky kick? Mix in a hint of chipotle or paprika. Prefer something herby? Dill or basil work wonderfully.

And while the standard recipe is mild and neutral, it acts as a blank canvas for experimentation. This versatility has led to a surge in popularity—not just among vegans, but anyone who enjoys customising their food.

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From Niche to Mainstream

Not long ago, eggless alternatives were hard to find. They were limited to health stores or made at home by those with the patience to experiment. Today, things look quite different.

Supermarkets, restaurants, and cafes have embraced these versions, recognising the growing demand for plant-based, allergy-friendly options. It’s no longer a niche product—it’s a pantry staple.

This shift reflects broader changes in the way people eat. Rather than viewing plant-based food as restrictive, many now see it as creative, inclusive, and full of opportunity. And this creamy condiment stands as proof.

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The Future Looks Creamy

As more people explore plant-based living, eggless alternatives will continue to evolve. They will become even more delicious, accessible, and sustainable. But more importantly, they remind us that innovation doesn’t always mean complexity. Sometimes, it means looking at familiar ingredients in a new way.

So next time you spread it on a sandwich or dollop it onto your fries, take a moment to appreciate how far it has come. From ancient emulsions to modern plant science, this condiment has truly earned its place in kitchens around the world.