| Prep 10 mins | Total 10 mins | Makes approximately ¾ cup |
Ingredients
- ½ cup chilled Soy milk
- ¾ cup Olive oil
- ½ t Mustard powder
- dash of Cayenne pepper
- ½ t Coconut sugar
- ½ t Sea salt
- 1 T White wine vinegar (We’ve used the Pompeian white wine vinegar or Mantova white wine vinegar)
Directions
- In your mixer, mix the milk ONLY ½ cup olive oil, the mustard powder, pepper, sugar, and salt. DO NOT ADD THE VINEGAR, YET!
- Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
- When all the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note: if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Adam and Joanne’s Tips
- Storing Homemade Mayonnaise: Store covered in the refrigerator up to a week.
- Fixing Broken Mayonnaise: While we have never had this recipe for mayonnaise break on us, if it happens to you don’t fret! You really should be able to fix it. Add about 1 teaspoon of mustard to a bowl then slowly beat the broken mayonnaise into the mustard until it becomes emulsified and creamy again (a tip from Julia Child). Another trick is to repeat the same process, but replace the teaspoon of mustard with an egg yolk.
Nutrition Per Serving: Serving Size1 T/Calories126/Protein0 g/Carbohydrate0 g/
Dietary Fiber0 g/Total Sugars0 g/Total Fat14 g/Saturated Fat1 g/Cholesterol12 mg
https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
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