Mayonnaise
Egg-less version of the classic mayo, with aioli and tartare sauce variations.
Based on Miyoko’s recipe from her “The Homemade Vegan Pantry” cookbook.
Ingredients (yields 12 oz mayo):
- ½ cup soy milk (don’t substitute with another milk)
- 1 Tbsp mustard
- 1½ tsp apple cider vinegar
- ½ tsp salt
- 1 cup neutral oil (I use safflower)
All ingredients should be at room temperature beforehand. This is key, otherwise the emulsion won’t happen.
Put all the ingredients in a large mason jar (24 oz or bigger).
Mix at high speed with immersion blender until emulsified (~10 seconds).
Store in the fridge for up to one month.
Aioli variation: Mix ¼ cup mayo with 2 crushed garlic cloves and 1 tsp lemon juice.
Tartare sauce variation: Mix ¼ cup mayo with 1 tsp lemon juice, 1 Tbsp fresh dill or parsley, 1 tsp capers, and 1 Tbsp cornichon (tiny French gherkin cucumbers, or use regular dill pickles), all finely chopped.
Bon appétit!
