This mayonnaise is far, far easier to make than it’s eggy counterpart, you can’t taste the difference at all, and it lasts longer too. I find a jar of this is still fresh after a couple of weeks in the fridge, but trust your nose. So simple and such an essential summer condiment – slather on your burger buns, make potato salad, dunk your chips… And you can flavour it how you like! We love saffron or rosemary mayo best in our house. Just blend in the herb or spice of your choice and let the flavours infuse.
Ingredients (makes around 450ml)
- 250ml neutral vegetable oil
- 130ml soy milk (it MUST be soy, other plant-milks do not emulsify in the same way)
- 1 tsp mustard
- 1 small garlic clove (optional, or add/substitute other flavourings you like eg saffron, rosemary, smoked paprika, chilli…)
- 1 tbsp vinegar (white wine or apple cider work well)
- a big pinch of salt
- Measure all the ingredients into a jug.
- Use a handheld, emersion stick blender to blend into mayonnaise. It should emulsify within 10-15 seconds. You can use a smoothie maker or similar if you don’t have a stick blender.
- Taste and add more salt if needed. Then spoon into a clean jar and store in the fridge.