Kritika Handa
Collect oil, water, lemon juice, mustard, and salt to make eggless mayonnaise at home.
Combine water, lemon juice, and mustard in a blender for a smooth start.
Pour oil into the blender while continuously blending for emulsification.
Continue blending until the mixture thickens and emulsifies, creating a creamy texture.
Add salt to taste and blend for a second to complete the mayonnaise.
Refrigerate the mayonnaise for at least 30 minutes before serving or storing.