Prep 10 mins
Cook 0 mins
This a GREAT mayo, it will keep 4 to 5 days in the refrigerator and can be doubled or tripled or cut in half.
- 44.37 ml lemon juice
- 118.29 ml soymilk
- 1.23 ml salt
- 1.23 ml paprika
- 1.23 ml prepared mustard
- 88.74 ml vegetable oil
- Put all the ingredients except the oil in a blender.
- Blend on lowest speed.
- Add the oil slowly until the mixture starts to thicken.
- Continue blending until thickened and smooth.
- Transfer to a jar and store in the refrigerator.
Regular mayonnaise always makes me feel real queasy, so I decided to give this a shot. The only thing I changed was in using regular whole milk instead of soy milk, which I didn't have. After blending, it still seemed pretty liquidy, and I was rather worried, but I poured it into a jar and let it sit in the fridge. The next morning, the oil had settled in the bottom, and I had a nice, thick layer of creamy "mayo" on the top! It tastes great, a little more flavoured than plain mayo, and the lemon juice adds a nice tartness. I used this in cucumber sandwiches for lunch today, and it tasted great! Thanks Dancer! One question though: how long will it keep??
To make sure it thickens, boil about 1/4 cup water and use wire whisk to stir in about 2-3 tbsp corn starch. This will thicken mix.
My first try at making home made"mayo"! I made this 2 days in advance and let it sit in the fridge to thicken. I used it to make "Mock Tuna Salad". It did not get as thick as store bought, but the flavor was great. I'd much rather make this than pay $9 for a jar of Vegannaise! I also used whole milk and also grapeseed oil.