I have never been a fan of mayonnaise, like most foods with a high percentage of fat it causes me nausea.
I remember that when I was a child we would often have some kind of potato salad with sausages, peas, carrots, onions and mayonnaise on sundays – real, selfmade mayonnaise with lots of oil and raw yolk. I could only eat tiniest amounts before I started to feel sick.
Nowadays I hardly ever use mayonnaise – if so, usually only on pasta salad, mixed with soyghurt, but even on that I prefer my usual dressing with wonderful pumpkin seed oil.
On those rare occasisons when I wanted to use mayonnaise, I bought it, as I had no idea of how to make it myself.
Several members of my family were kind enough though to prepare eggless mayonnaise for me on one occasion or another, as it’s getting harder and harder to find some in stores, and from what I’ve been told, it was a tedious task to prepare it, slowly adding drops of oil while mixing constantly .
When I recently stumbled over a recipe that claimed mayonnaise could be made within 30 seconds by simply mixing soy milk, oil and lemon juice with a hand blender, I got curious and decided to try it. I only used half the amount of oil though, as I don’t like the taste of too much fat.
Maybe that was the reason for the complete failure of the recipe: all I got was a sour, foamy soy-milk-oil-mixture.
I was frustrated,yet incited to succeed, so I poured it away and gave it a second try. My second attempt included the given amount of soy milk, oil and lemon juice.
Result: sour, foamy soy-milk-oil-mixture.
But this time I added some more lemon juice to the already foamy soy-milk-oil-mixture, mixed it for another 10 seconds – and voila, I had the most perfect, creamy mayonnaise you can imagine.
I was very enthusiastic and tried it two more times, to make sure I got the hang of it, and both times it worked perfectly. It takes less than a minute to prepare, looks and tastes like it should and the finished product can be stored in the fridge for a week without changing consistency or going bad.
Okay, that was a long prelude to a short recipe 🙂
So here we go!
You will need:
- a small, fitting container for the mixing
- a hand blender
- 1/3 cup soy milk
- 2/3 cup oil (I used sunflower oil)
- a dash of lemon juice – no need to be freshly pressed
- some tumeric for a touch of yellow (optional)
step 5) add a dash of lemon juice
Now you can add salt, pepper, herbs or whatever you fancy.