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Author Notes: 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.
Makes: 1 cup
cup soy milk
teaspoons Dijion mustard
teaspoons lemon juice (or white wine vinegar)
- 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.