Vegetarian Mayonnaise - "Troubleshooting"

New Home

Hi there,

Hope I'm in the right place.

I've tried to make a veggy mayo a few times by whisking together soy milk, oil, lemon juice and a pinch of salt with a hand-held blender. Every time it turns out quite liquid, more like a dressing than a mayonnaise. What could I be doing wrong? Should the milk be room temperature or cold? And what should be the oil/milk ratio? And for how long should I whisk it?

Thanks.

kylith

A quick google of 'vegan mayo' suggests either more oil or more blending.

1 cup unrefined sunflower oil (220 g)
1/2 cup unsweetened soy milk (120 ml)
2 tsp apple cider vinegar
Sea salt to taste

Normal mayo is perfectly vegetarian, if you eat eggs.

New Home

I know, but I had none in the house (my hen is broody).

Thanks for that, Kylith.

Tar.Aldarion

It really depends on getting the proportions right, if you experiment with the amounts you should get something perfect really fast, a few seconds. Youtube should have a few examples although you may have looked already! Btw a touch of mustard is fantastic.

If that is not working out for you then try using aquafaba (the liquid from cans of legumes) which is perfect for this. It takes a bit longer to blend it though as you are whipping it up.

New Home

Thanks Tar. I added plenty more oil, a basil leaf, some powdered garlic and proper balsamic vinegar and blended it for a minute or two at full speed, and it turned out lovely.


Would I also need to use oil, with the aquafaba, or just whip it by itself?

Tar.Aldarion

Yeah you would need oil, here's an example https://minimalistbaker.com/easy-vegan-mayo-with-aquafaba/
Minimalist baker is a great site in general.

New Home

Thank you.

Tar.Aldarion

No problem, when you get the hang of it it just takes a minute and is so cheap! I never buy the stuff any more.