One of my friends is allergic to raw eggs, and he had never eaten mayonnaise in his entire life. So one day I showed his then-fiancée (now wife) how to make this soy mayonnaise in their kitchen.
When it was done, she and I tasted it to make sure it did taste like regular mayonnaise with egg yolk (it did), and she called him to try it.
He came rushing into the kitchen, grabbed a big soup spoon, scooped up a heap of mayonnaise, shoved it into his mouth and ate it all in one gulp.
Eyes closed, he savoured it for a while, then he asked us if it did taste like regular mayonnaise. We confirmed it, and a radient smile spreaded over his face. He served himself another spoonful, then another, then another. I was touched.
I didn’t create this recipe from scratch. It’s based on a recipe I found years ago in a free booklet that came with a stick blender I bought in Japan.
I don’t have that blender anymore, nor the booklet, I don’t even remember the name of the brand (it was not one of those major brands), so unfortunately I cannot give a proper credit.
I’m sorry for the unknown recipe writer, but I extend my sincere gratitude and admiration for her creativity. She surely made the world a little happier place.
When the ingredients are too cold, it’s difficult to make them emulsify into mayonnaise. I recommend warming up the soy milk a little before start making it.
lemon juice (or white wine vinegar)
In This Recipe
Warm up the soy milk and lemon juice (when the ingredients are too cold, they do no emulsify). With a stick blender, mix well the soy milk, mustard, salt, and lemon juice.
Add a few drops of oil and mix very well with the blender until it emulsifies.