This recipe is shamelessly plagiarized from a website on the internet. But it works!
I use a food processor. Mine is a small one that you have to hold down the button on the whole time but it has a little funnel to drip-feed oil through on the lid which is really useful for this recipe. You could maybe also use a hand blender but probably not a standing blender.
- 1 cup neutral-flavored oil
Canola has worked best for me so far. I tried olive oil, because i love the flavor of olive oil, but it gave the end product kind of a "cooked" flavor, like old fried food. I think peanut oil would have a similar effect. Grapeseed and avocado would be fancy and expensive but probably good.
- 1 whole egg (see below for notes on eggs and aquafaba)
- 1 tablespoon vinegar
Apple cider will have too strong of a scent, in my opinion. I had great results with red wine vinegar. It's common for Japanese brands to use rice vinegar, so i'll definitely try that too sometime.
- 1 tablespoon mustard
I just used standard yellow mustard for this because the flavor doesn't come across strongly in the end product, but according to the recipe it's important for emulsification. I don't really see how but whatever.
- salt to taste
- seasonings or extra flavors such as garlic cloves (1 for delicious, 2 for strong, 3 for too much unless you're a psycho like me), chipotle peppers, fresh herbs, black pepper, and hmmmm now i'm wondering if lao gan ma would be good in this, gosh
- In the food processor bowl, add in the whole egg, mustard, vinegar, and seasonings. Blitz them until combined and scrape down the sides of the bowl.
- Slowly pour the oil in drop by drop while processing. I use the little thing on the lid of my food processor for this. If yours doesn't have one you could probably do this in fits and starts but it'd sure take a long time! Anyway for me this is really loud and requires ear plugs.
- Once all the oil has been poured in, it should be emulsified and quite thick. Salt to taste and that's pretty much it!
Note about eggs
Salmonella can and has occurred from the use of raw eggs in mayonnaise. However, in all documented cases, the mayonnaise was improperly acidified -- it did not have enough vinegar in it. I do not know the ph of this recipe or if it is safe in that regard. I imagine it is but I certainly can't claim to know. I might test it sometime! To stay on the safe side, you can always add more vinegar OR a splash of lemon juice for acidity without aroma. Another way to reduce your risk of salmonella is to use eggs from organic or cage-free hens.
Although I have not yet experimented with it, aquafaba (the water left over from a can of chickpeas) is often used as an egg replacement in many vegan recipes. The above recipe is designed to be foolproof, so I don't know that just swapping out the egg for aquafaba would work, or what amount of aquafaba equals one egg. These would be things to find out before experimenting. Many recipes I have seen for vegan mayo used ingredients that seemed weird or unnecessary to me (like thickeners, and maple syrup??) or they insisted on specific techniques that differed from the ones I wanted to use (such as hand blender vs food processor).
According to thekitchn:
Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
Aquafaba should ideally be the same consistency of egg whites to function as a proper egg replacement. If it seems very watery, you can thicken it slightly by simmering it on low in a saucepan on the stove until it’s reduced by about a quarter.
1 whole egg = 3 tablespoons aquafaba
1 egg white = 2 tablespoons aquafaba
I attempted a vegan version of this recipe that worked really well but needs a bit more testing. I did the recipe exactly as listed except I replaced the egg with 3 tablespoons aquafaba. It worked OK, but I would up putting in about another half cup of canola oil to help it firm up. The end result was not quite as firm as egg-based mayo, but it was far from runny and perfectly suitable. Tasted exactly the same. My next attempt I'm going to use 4 tablespoons aquafaba and i may also try throwing in a few chickpeas for some solids.
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