Vegan mayo

September 1, 2011  •  Category:

This is a great mayo, minus the eggs, that can be prepared several days ahead for a BBQ. It consists of garlic, potato, oil and a dash of salt.

If you like mayo, but hate the thought of  raw eggs, this is for you; it has exactly the same texture as mayo, with the added garlicky flavor.


  • 1 bulb of garlic or 10-12 cloves
  • 1 teaspoon of salt (or more to taste)
  • 1 baking potato (8 ounces or 250 g.)
  • 3/4 cup of corn oil (200 ml.)
  • Juice of one small lemon (1 ounce or 25 ml.)


  1. Peel the garlic cloves and place them with the salt in a mortar and chop the garlic  with the salt until the mixture is pasty; alternatively, you could place them in a mini-processor and use the machine. (I am old-fashioned about the garlic believing a mortar is best!).
  2. Cook the potato (boil or cook in the microwave for 6 minutes) until tender; cool, peel, and cut in chunks.
  3. Place the mashed garlic in the bowl of a food processor or mixer and add the potatoes. Puree the mixture thoroughly, then add the oil in a very thin stream. Finally add the lemon juice. Run the machine until the mixture looks like mayonnaise.
  4. Serve with anything, meat, chicken, more potatoes, fries, etc. Keep covered in the fridge for several days.

NOTE: If the oil separates from the mixture, add more potato  and mix again in the processor until the texture is restored.

Recipe is adapted from In’am Atallah’s Lebanese cuisine.



21 Comments  •  Comments Feed

  1. Joe says:

    Looks delicious…a Lebanese version of the Greek skordalia

  2. Doc says:

    Love the corn and rice in Basil; great job! I also love the mayo alternative; delicious AND healthy-you know I love that! Awesome, keep it up!

  3. Oui, Chef says:

    Mmmmm…does this taste at all like toum? If so, I’m IN!

  4. Nisa says:

    Thank you, Joumana! I have been waiting for something like this!

  5. Banana Wonder says:

    i HATE the thought of raw eggs – this mayo is 200% for me. You could bottle it and sell it! It’s like the Greek skordalia.

  6. Rosa says:

    Wow, very interesting! That is one original mayo. I bet it taste heavenly.



  7. Sutapa says:

    Thanks a lot for sharing the vegan version of mayo, sometimes it become so difficult to please some vegan friend…. this will really help!

  8. 5 Star Foodie says:

    An awesome mayo without eggs, I will definitely give it a try!

  9. Mercotte says:

    tiens quelque part ça me fait penser à notre aïoli délicieux avec du poisson au court bouillon !

  10. deana says:

    I made a rouille recently with bread in it and just loved it… this is another great alternative…. is it Lebanese???

    • Joumana says:

      @Deana: As far as I know, I have only seen this recipe in Lebanese traditional cookbooks; there are similar sauces all over the Mediterranean of course.

  11. Chocolatesa says:

    Thank you so much! I have to try this!

  12. Chiara says:

    wonderful recipe Joumana, an original mayo!thanks a lot for sharing! have a good weekend…

  13. T and Tea Cake says:

    Wow, I really do love that! While I am no vegan (at all), I sometimes like knowing that I did not have to rely on anything coming from animals when cooking. And yes, especially raw eggs make me a little uncomfortable. That’s why I could never make authentic carbonara.


  14. Murasaki Shikibu says:

    I’m no vegan either but this is great. I also love the fact that there is no vinegar in it. Lemon juice all the way!

  15. Katherine Martinelli says:

    I never would have thought to use potatoes in a vegan mayo. This is great, totally bookmarking this for my vegan friends.

  16. Caffettiera says:

    Thank you so much! I’ve always wanted to make this recipe. I don’t like normal mayo, I don’t know why since I have no problems with raw eggs. I had this sauce at a Lebanese restaurant once and I loved it, but could not guess what it was made of at all.

  17. Dana says:

    I’ll be forwarding this recipe to some of my vegan friends!

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