MAYO WARS

Yesterday I’ve made another attempt to make the best vegan mayo ever. Or just an edible version would have done.

Last time I’ve made it it tasted kind of .. questionable. I think that was due to making it partially with olive oil(coz I’ve ran out of sunflower oil in the middle of production) and to the fact that I was so stunned by getting it to a perfect consistency that I didn’t dare seasoning it.

So, the taste was quite overwhelming and strong. Not so great.

Yesterday, I wanted to make a “vegan chicken salad”, so I needed some more mayonaise. And why buy it?! Vegan mayo is fucking expensive and I also like learning how to make things from scratch. Sometimes..
Not so much the first two trials.

I’ve only put soy milk in it and vegetable oil and both times, it turned into a gluggy mass. Like a big jug of really oily milk. Yuck!!
It was gross. And what a waste!! But what are you supposed to make with that?! Down the drain I’d say!

The first time I used soy milk from a regular supermarket. It had some additives in it, sugar, stabilizers, crap like that. I’ve added a tablespoon of apple cider vinegar to the milk before the oil, as it was suggested in the german video below. And regular sunflower oil.


An instruction video for our German friends – Ein how-to video für unsere deutschen FreundInnen

The second time(in between I had to go to the supermarket to get some more oil) I’ve used organic soy milk, made only from water and soy beans and canola oil.

By that time I was really sick of reading any more recipes. But I saw a great hint in one of the recipes which was, to put the oil in really slowly, because otherwise it’s too heavy and just goes straight to the bottom of the blender. That helped.

So here are my best tips for making the perfect vegan mayonnaise

•Use a small amount of soy milk(half a cup) for a trial, so you don’t waste so much of the ingredients if it doesn’t work out

•Pour the oil into the blender, which has to be at highest speed, VERY SLOWLY!! A very thin stream while still pouring it in steadily

•Apparently both, soy milk and oil should have room temperature(same temperature) or it won’t work

•If the oil is still a bit separate in the end, just put the mayo into a bowl and stir it while also stirring in the seasoning and the oil will blend with the rest

•Put the seasoning in after you’re happy with the consistency, some people put them in in the beginning, you might wanna do that once you’ve perfected your technique, otherwise, see above, regarding waste. You don’t wanna throw all this stuff in and then having to pour it down the drain

Perfect vegan mayo

And here is the recipe

1/2 cup soy milk
1 1/2 cups oil(flavour neutral oil, like sunflower or canola, or experiment with olive oil)

And then season to your liking. This is what I’ve put in.

1/2 tsp mustard
1 tbsp apple cider vinegar(or any other vinegar or lemon)
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp pepper
1 tsp salt

I’m very picky with my mayo, I hated Australian mayonnaise, I refused to eat it and would only eat a certain Swiss brand. It’s gross, too sour and sweet and, brrr, just slimy.
But I’m really happy with how this recipe turned out. It tastes like The Real Deal. And you can season it up how you want it, which makes it taste even better.

Making the perfect mayonaise is like an art form!

Lunch

I would also recommend this recipe to meat eaters or vegetarians. I mean, why eat mayo with raw eggs if you don’t have to. Why take the risk of salmonella, that shit is dangerous. And raw eggs?! Gross!
And why eat animal products where it’s really not necessary?!

Just to make sure the recipe really works, I’ve tried it again today. Well, the first time it went shit again. What I’ve noticed already yesterday with one batch is, that it first solidifies and then all of a sudden goes liquid again. Which is so frustrating! Not sure if I’ve put too much oil in or put it in too fast, but I really tried to put it in as slow as possible. Maybe too much then?!
So, I don’t really wanna call myself a vegan mayo expert now. But I am! It doesn’t always turn out, but when it works, ‘Wow!’ lol

And if you think, “This shit is gross, coz too oily!” or if you can’t get it to work or wanna try something different, here are 2 more recipes, one is a raw almond mayonnaise and the other one a tofu mayonnaise. Have fun experimenting and tell me how it went!

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4 responses to “MAYO WARS

  1. One of the cheats for classic mayo is to add mustard if it doesn’t work out all right. Of course if you don’t like mustard that doesn’t help, but I do use it in some of my dressings. I’ve not done vegan mayo, but this does sound good. I tend to stick to dressings more. But if your consistency doesn’t work out, think about the mustard tip as a rescue. ie, if it hasn’t worked out, put mustard in bowl or whatever, and then add gloopy mixture 😀 Trouble is I make mayo and dressings by hand. But you do need to move to another container for the mustard to thicken it. End of mustard lecture!

    • Cool! Thanks for the tip. I’ve read about the mustard thing somewhere else and there is ‘some’ of it in the recipe, but only 1/2 tsp. So I’m not sure how much is needed to save it. I don’t think you could save 500ml of crap with that little?! Wouldn’t it just taste really mustardy if you’d put in more?

  2. No half a teaspoon would not save it 😀 I think you need a dessertspoon or a tablespoon. I use a mild dijon one, but I do like mustard, so much so that I tend to make mustard dressing a lot of the time rather than anything else. I haven’t made an egg based mayo for ages so I can’t even remember the consistency, but it was pretty good. Your photo looks wonderful, so light, fluffy and creamy. I can’t believe you got that consistency with a machine!

    • That’s ok, I quite like mustard too, so I wouldn’t mind using lots of it to save the gloopy mass. Better then wasting it! I’ll try it out next time it doesn’t work! Funny that you say you can’t believe I got that consistency with a machine. Maybe I’m just a bit traumatized by it not working out with the machine, but I can’t even imagine it would work using a whisk.

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