Mayonnaise Recipe

Soy milk: A plant-based milk alternative that serves as the base for the mayonnaise.

Apple cider vinegar: Adds a tangy flavor and helps to thicken the mixture.

Mustard: Provides a bit of heat and depth of flavor.

Salt: Enhances the overall taste of the mayonnaise.

Vegetable oil: The main fat component that emulsifies with the other ingredients to create a creamy texture.

When making this mayonnaise, ensure that all ingredients are at room temperature before starting. This helps the emulsification process, allowing the soy milk and vegetable oil to blend smoothly and create a creamy, stable mixture.

• soy milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is also plant-based, making it a suitable vegan alternative.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and tanginess, which helps in curdling the milk and adding flavor.

• mustard - Substitute with Dijon mustard: Dijon mustard has a similar flavor profile and consistency, making it a good alternative for adding a tangy kick.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor but with a slightly different mineral content, which can enhance the overall taste.

• vegetable oil - Substitute with olive oil: Olive oil is a healthy, plant-based oil that can provide a similar texture and richness to the mayonnaise.

• To ensure your homemade mayonnaise stays fresh and delicious, store it in an airtight container, preferably a glass jar, in the refrigerator. This will help maintain its creamy texture and prevent any unwanted flavors from seeping in.
• Always use a clean spoon or utensil when scooping out your mayonnaise. This minimizes the risk of introducing bacteria, which can spoil your condiment.
• For the best flavor and texture, consume your mayonnaise within one week. While it might last a bit longer, the quality will start to decline after this period.
• If you find yourself with an abundance of mayonnaise, consider freezing it. Portion it into smaller, freezer-safe containers to make thawing and using more convenient.
• When freezing, leave a bit of headspace in the container as the mayonnaise may expand slightly. This prevents any mess or container breakage.
• To thaw, transfer the mayonnaise from the freezer to the refrigerator and let it thaw slowly overnight. This gradual process helps maintain its creamy consistency.
• Once thawed, give the mayonnaise a good stir to reincorporate any separated ingredients. If it seems a bit too thick, you can whisk in a small amount of soy milk to reach your desired consistency.
• Avoid refreezing mayonnaise after it has been thawed. This can negatively impact its texture and flavor, making it less enjoyable.
• Keep an eye on the color and smell of your mayonnaise. If it starts to look off or develop an unusual odor, it's best to discard it to avoid any potential foodborne illnesses.

• Gently whisk the mayonnaise to ensure it's well combined before reheating.
• Place the mayonnaise in a heatproof bowl.
• Set up a double boiler by placing the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.
• Stir continuously to prevent the mayonnaise from separating or curdling.
• Heat until the mayonnaise reaches your desired temperature, but avoid overheating to maintain its creamy texture.
• Alternatively, use a microwave-safe bowl and heat in short bursts of 10-15 seconds, stirring in between to ensure even heating.
• If the mayonnaise starts to separate, whisk vigorously to bring it back together.
• For a more luxurious texture, consider adding a splash of olive oil while reheating.

• Blender: Essential for combining the soy milk, apple cider vinegar, mustard, and salt into a smooth mixture.

• Measuring cups: Used to accurately measure the soy milk and vegetable oil.

• Measuring spoons: Necessary for measuring the apple cider vinegar, mustard, and salt.

• Spatula: Helpful for scraping down the sides of the blender to ensure all ingredients are well combined.

• Jar: Ideal for storing the finished mayonnaise in the fridge.

• Funnel: Useful for transferring the mayonnaise from the blender to the jar without making a mess.

Prepare ingredients in advance: Measure out the soy milk, apple cider vinegar, mustard, and salt beforehand to streamline the process.

Use an immersion blender: An immersion blender can save time by blending directly in the container, making cleanup easier.

Room temperature ingredients: Ensure all ingredients are at room temperature to help the mayonnaise emulsify faster.

Pre-chill storage jar: Place your storage jar in the fridge ahead of time so you can immediately transfer the mayonnaise and keep it fresh.