Easy Mayonnaise in 5 minutes (simple and vegan)
Discover another clever application of the technique of blending oil into milk, as used in our Chocolate Spread Recipe - this time to whip up a super quick, delicious, and easy mayonnaise.
You can prepare it with regular cow's milk or opt for the vegan version using soy milk, as shown in the pictures. Surprisingly simple, this vegan mayonnaise offers superior flavor compared to traditional egg-based versions. The key is to maintain a milk-to-oil ratio of 1:2, ensuring both ingredients are at the same temperature.
In a blender cup or a deep bowl, measure and pour 1 cup of milk and 2 cups of oil.
Insert the blender to the bottom of the bowl and start blending without lifting it for about 1-2 minutes, keeping it steady.
Then slowly begin to lift the blender, gradually incorporating the oil and milk from the bottom upwards.
An emulsion will form, remaining quite liquid. Add the lemon juice and blend again; notice how the mayonnaise thickens instantly.
Add the mustard and salt, blending further if needed to adjust the taste.
This is how the mayonnaise made with soy milk looks like. The version using cow's milk turns out slightly thicker.
Because it is fluffy and light, it serves well as a sauce for vegetable patties or vegan creams. I've decided to make this my go-to Mayo: less cholesterol, minimal effort, quick to make, and delightful!
Enjoy!
