Alright, how are things going? I’ve been really busy doing all that shit I don’t want to do. I’ve got a couple of recipes to share that I’ve really enjoyed recently. This first one is for some mayonnaise, and it will sit in your fridge in a tupperware pot or jar for some TIME before you need to get rid of it. I see no reason for anyone to ever eat eggy grim mayo again, this works, there’s not as much weird sh*t in it, it’s cheap, it’s easy, and everyone can enjoy it.
1/2 a cup unsweetened soy milk
1 and a half cups sunflower oil (use a little less for a thinner mayo)
2tbsp apple cider vinegar
juice of half a lemon (or maybe a whole one – personal choice, and optional but recommended)
1/4tsp mustard powder or whole grain mustard
1 clove of garlic (optional, but good)
salt (to taste)
So, the milk, vinegar and sunflower oil make an EMULSION, which is why this is like a mayo – the other ingredients are for flavour, and as such, I’d recommend that you follow these guidelines, but adjust it for you own personal tastes.
- Put the soy milk, vinegar, mustard, lemon juice and garlic into your blender. I use a magimix, which is like a poor man’s vitamix. I would recommend it though.
- Blend this really fast, for a minute or so until it’s well mixed.
- Slow it right down, and in a constant and very slow stream, pour in the oil whilst the blender is slowly moving. Keep mixing and blending. Stop every so often to see if the mayo is thick yet. I like to get it to wobbly *brandnamed* mayo consistency.
- Season with salt and transfer into some kind of storage device. Keep it in the fridge. Put it on everything.
Rule is – more oil makes it thicker.
Enjoy – it is so good on a TLT, or as a dip for sweet potato wedges. Bet you could also make some sweet vegan slaw or potato salad with it.
Sweet styles – sort your sandwich right out by making a really lemony version, or by adding basil to make a basil mayo, or adding chipotle to make you know, chipotle sauce.
P.s. Fuck eggs.
Let me know how it goes,