What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?

  • 4
    Why does this read suspiciously like a recipe request?
    – Stephie
    Dec 14, 2015 at 18:10
  • @Stephie : it could also be an attempt to troll for a lawsuit. For context, see slate.com/blogs/moneybox/2015/10/23/…
    – Joe
    Dec 14, 2015 at 18:24
  • 3
    @stephie We allow questions which are about the correct ratio or ratio range, as opposed to a straight recipe. They are quite answerable for many foods. And for foods where there is no technological reason to use a specific ratio, "as much as you like" is also seen as a valid answer. This is different from suggesting a favorite recipes and readers having to vote each of them.
    – rumtscho
    Dec 15, 2015 at 15:24
  • 1
    @rumtscho That's why I didn't VTC straight away - I was hoping that OP would narrow down the question to a slightly more specific question. There are many recepies available online for egg-less mayo baded on the given ingredients. A "came out too runny" or "is more or less X better for Y" gives us more to work from.
    – Stephie
    Dec 15, 2015 at 15:45
  • Just edit the question so it asks for a mayonnaise substitute.
    – Escoce
    Dec 16, 2015 at 14:41

1 Answer 1


My go to ratio for eggless mayo: 1 cup oil, 1/2 cup full fat milk, 2 tbsp vinegar or lemon juice. You can adjust the taste with other seasonings.

  • 1
    That sounds about right, 2:1 oil:mayo ratio is also what I use.
    – Luciano
    Jul 8, 2019 at 12:07

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