So mayo is one of those things that is just hard to substitute. I mean it’s based on egg, kind of like hollandaise sauce (more on that later) but using this recipe you’ll be eating delicious, fluffy, creamy, home-made mayo in no time.
I gotta give credit where credit is due. This recipe is based largely on Skye Michael Conroy’s original “No-Eggy Mayo” Mr. Conroy is an incredible omnivore who has dedicated his life to creating remarkable meat and animal product analogues earning him the moniker “The Gentle Chef” His recipes have really stepped up my cooking game and given me the ability to live the life I want while eating delicious health food and saving money. Check out his work here: https://thegentlechef.com
I made a few changes to the recipe for taste and to keep calories under control as Mr. Conroy admits he is not a “Health Food Chef”. I find his original recipe to be a bit sweet (more like miracle whip) and I prefer a bit more zing. Your taste may very. As a health conscious cook it can be quite daunting to look at this much oil and not be frightened for your waistline but using the following recipe the calories are actually a great deal lower than standard commercially produced mayo, even rivaling so called “light” mayos all the while containing no artificial ingredients of any kind, no preservatives, no animal products making this recipe vegan (dairy and egg free), gluten free and suitable for diabetics. Of course with the right ingredients it’s easily made organic, though expect your price to go up. It’s perfect on sandwiches, or in spreads and is great to add a little “cream” to soups and sauces.
While Mr. Conroy doesn’t focus on cost savings I’ve calculated the cost of the ingredients and it is quite a bit (1/6th) the cost of commercially available vegan mayos at my local health food store. What’s more it requires no Molecular Gastronomy with all the ingredients readily available at you local market. If you don’t have some of the items you can substitute (some of them) but obviously you may change the flavor profile.
While it is possible to use a food processor for this recipe it requires using more oil and saves you no time. Slow and steady is key here. Too much oil too fast and you’ll “break” the mayo resulting in a mess. I use a cheap immersion blender with removable wand from Wally Word and it does great.
Okay on to the recipe
- 1/2 cup plain (unflavored) “original” soy milk.
- ***Sorry no substitutions here other plant based milks like almond or cashew won’t emulsify properly.***
- 1 Tbsp + 1 + 1/2 tsp lemon juice
- 1 + 1/4 tsp apple cider vinegar
- 2 tsp sugar or stevia
- 1 tsp dry ground mustard powder
- ***cannot be omitted the mustard not only adds essential flavor but is an essential emulsifier***
- 1 tsp fine salt
- This can be sea salt, kosher, or my preference kala namak “black salt” may be available at some health food stores but your best price is ebay. You can check Amazon, while I find it more convenient to use I all most always find a better deal on ebay. Kala namak is a specially prepared seasoned salt that imparts a egg like flavor to anything it’s in and actually contains less sodium than table salt. A must have for vegan cooks. Don’t be upset if your “black salt” is not actually black when you receive it. Kala Namak is actually pinkish in color, you haven’t been ripped off
- 1/4 tsp white pepper
- This was the only ingredient I had to purchase as I had the rest in the cabinet. It’s a touch expensive ($3-4 for 1oz at W-mart) but you use so little of it I think it will last a long while
- 1 + 1/2 Cup + 1 Tbsp mild vegetable oil. Sunflower, grapeseed, canola, or soybean are best if you must use Olive oil you can, though it may impart a bitter under-taste to the mayo.
Measure out the oil, ideally in a liquid measuring cup with a pour spout. If this isn’t available you can use a paper cup or similar and pinch the rim to create a narrow drizzle when poured.
Combine all the above ingredients EXCEPT THE OIL in a high walled bowl or mixing cup. (About 4 cups size is good)
Pulse for a few seconds to thoroughly mix the ingredients (about 10 seconds)
Now with the immersion blender on high SLOWLY begin pouring the oil into the liquid ingredients while moving the blender up and down, side to side, and around the edges. The goal is to pour a bit and then thoroughly mix it. At first nothing will seem to happen but as you continue to add oil the mixture will start to thicken and “whip up”.
You may stop and rest your arm if you get tired just don’t add any more oil until you start blending again.
Continue this process until all the oil is incorporated and the mixture is very thick.
Transfer to a glass jar and refrigerate.
Makes 2 cups (roughly 16 oz) for less than $1! At approximately 60 calories / Tbsp!