Mayo.. definitely not the healthiest of foods, but let’s admit – most of us have it once in a while.. I like simple foods so I prefer to have as little as possible ingredients so I’m sharing this super simple recipe of mayo. Also it can be very versatile recipe as you can season it or add any flavours you like. For example, roasted garlic mayo or sundried tomato mayo or mushroom mayo, or.. just be creative!
You will need:
1/2 cup soy milk (cold, straight from the fridge)
1 cup oil (I like to mix 3/4 of sunflower with 1/4 of extra virgin olive oil)
2 tbsp lemon juice (apple cider vinegar works well too)
2 tsp dijon mustard
1 tsp maple syrup (or agave)
1.5 tsp black salt (kala namak)*
*I highly recommend using black salt as it adds eggy flavour to your mayo. Although if you don’t have any or simply don’t want – just use regular salt instead.
FAQ: Can I use only extra virgin olive oil?
You could – the technique would work, but I do not recommend it as the mayo will turn out bitter. I suggest using neutral flavour oil and add just a little part of olive oil, or any other oils that you like.
What to do?
- blend soy milk and oil with stick blender until they both combine
- add the rest of ingredients – you will see now the mix thickening
- important – give it a taste and adjust the flavour to your liking
This mayo will keep in the fridge for around 10 days.
P.S. Step by step how to you can find here.