Egg-Free Mayonnaise


  • 3 tbsp lemon juice
  • 125ml rice milk
  • ¼ tsp salt
  • ¼ tsp paprika
  • ¼ tsp mustard
  • 6 tbsp veg oil


  1. Measure out all the ingredients and combine them except for the oil in a blender.
  2. Blend on the lowest speed until well mixed.
  3. Then slowly add the oil two drops at a time. The mixture will start to thicken.  Continue mixing until the mixture is thick.
  4. Transfer to a jar and store in the fridge.

Makes 250ml         Takes 15 minutes

Ref: Allergy Sense ~ Megaw, Karabus & Faure ~ Quivertree