Sandwich trick: Vegan Mayo Recipe
Pane e Latte’s Vegan Mayo
The infinite world of emulsions could not be explained with a simple post or recipe, but I promise I’ll try to do my best. Emulations are basically a mixture of two liquids that normally can’t be combined together. Combining oil and water is a classic example. Emulsifying is usually done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another. However, the two liquids would quickly separate again if an emulsifier was not added. Emulsifiers are liaisons between the two liquids and serve to stabilise the mixture. In a classic mayonnaise, the emulsifier is egg yolk, which contains lecithin, a fat emulsifier. A great substitute of egg yolk would be soy milk, which is another natural source of lecithin.
- 1 cup sunflower oil or vegetable oil (220 g)
- 1/2 cup soy milk (120 ml)
- 2 tsp apple cider vinegar
- 1 tsp mustard
- 1 ts fresh lemon juice
- Sea salt to taste
- Place all the ingredients in the blender, except the oil and blend for about 30 seconds. Then add the oil gradually while the blender is going, make sure you create a slow steady stream;
- Once the emulsion is created, if it’s too thick, add a touch of milk and if is too watery add more oil. Pulse again until the mayonnaise has the desired consistency.
- Lemon juice can be used instead of the apple cider vinegar..
- If you add a clove of garlic at the beginning, you can make a delicious vegan aioli.