I think mayonnaise is personal, just like so many other classic sauces. Some like it on the sour side, some like it sweeter, some like it thinner, some like it thicker. I think it should be the perfect balance between sweet and sour. It should be thick but not too thick; somewhat runny, but certainly not too runny. My mayonnaise recipe, which I’ve been using for years now, can be adjusted to your personal preferences, as instructed below. The number of recipes in which you can use a good vegan mayonnaise is endless. My Vegan Tofu “Egg” Salad, potato salad, chickpea “tuna” salad, in burgers or club sandwiches, BLT sandwiches, vegan “Ranch” dressing — possibilities are endless for this versatile sauce. And yes, it contains a pretty big amount of oil, but I don’t recommend using mayonnaise every day anyway! Btw, I highly recommend using an immersion blender for optimal results. You can try using a food processor or blender, but I cannot guarantee that the results will be the same.
Equipment needed: Immersion/stick blender
- 125ml (1/2 cup) soy milk
- 1 - 1 1/2 tsp. maple syrup or other sweetener of choice
(I recommend starting with 1 tsp. and adjusting accordingly if necessary)
- 1 tsp. prepared mustard (e.g. Dijon mustard)
- 1 tsp. dried onion granules or onion powder
- 1/2 tsp. sea or rock salt
- 1/8 tsp. ground white pepper
- 180ml - 240ml (3/4 cup to 1 cup) refined olive oil or other neutral vegetable oil (e.g. avocado oil, sunflower oil, etc.)
(I recommend starting with 180ml and adding more only if necessary)
To finish off with acids:
- 2 tsp. freshly squeezed lemon juice (I highly recommend fresh for optimal taste)
- 2 tsp. white vinegar or white wine vinegar or apple cider vinegar
- Place the base ingredients (soy milk, maple, mustard, dried onion, and white pepper) into the cup of an immersion blender and blend on medium-high speed for a few seconds to combine.
- Carefully and very slowly, drizzle the oil into the base mixture while running the immersion blender. In order for the milk and oil to emulsify, the oil has to be drizzled in slowly. At this point you will notice the mixture slowly thicken. If you add everything at once, you risk the classic failure of making vegan mayonnaise: separation of oil and milk.
- Once emulsified, stop the immersion blender to add the acids (lemon juice and vinegar). Briefly pulse on the highest speed a couple times until the acids are combined with the mixture. At this point the mayonnaise will thicken further and is ready for tasting!
- Taste to see if flavor and texture are to your liking. If you like your mayonnaise on the sweeter side, add more sweetener. If you like the mayonnaise on the more acidic/sour side, add more lemon juice or vinegar. If it's too runny, add more oil (keeping in mind that it will further thicken very slightly in the fridge). If you have decided to adjust it to your preference, blend again. Use immediately or keep refrigerated in an airtight container for up to 5 days.
• You can get creative with mayonnaise flavors. You can add some chipotle or cayenne powder for a spicy mayonnaise. You can add fresh herbs like dill or chives. You can even add some high quality truffle oil to make truffle mayonnaise. The world is your oyster!
• Do NOT use extra virgin olive oil for this recipe. When extra virgin olive oil comes in contact with the metal blade of any blender, it turns bitter, which will ruin the taste of your mayonnaise entirely.
• Although you could technically use another plant-based milk (such as almond milk, pea milk, or cashew milk), not only have I had the best results with soy milk, but it is the go-to milk for mayonnaise for many vegan chefs and recipes. So I would highly recommend sticking to this one if possible.