23.04.2009 Soy Mayo, Y Tu?

Maybe not entirely Vegenaise-like (although I’m told it is reminiscent of Miracle Whip), but I like it so much I won’t bother forking out so much money for the store-bought stuff anymore. You be the judge.

Play around with the amount of dry mustard, or replace it with about 1 teaspoon prepared mustard such as Dijon, stone ground, etc…
You can also safely nix the agave nectar or replace it with brown rice syrup.

I haven’t tried it with other nondairy milks yet, but I’ll be sure to keep you updated once that’s taken care of.

Finally, I’ve been using alternate versions of it (sans mustard, garlic, or herbs, of course) to replace yogurt or silken tofu in baked goods with great results, so stay tuned for recipes in the next few days.

Soy Mayo:

1 cup (235 ml) unsweetened soymilk
3 tablespoons (45 ml) apple cider vinegar (replace with some/all fresh lemon juice if you fear the acidity)
1/4 cup (60 ml) canola or other mild-flavored oil
1/4 teaspoon packed lemon zest, optional
2 teaspoons agave nectar, optional
1 teaspoon dry or prepared mustard
1/2 teaspoon fine sea salt
A few turns freshly ground white or black pepper, optional
1 tablespoon (8 g) cornstarch (I weigh this, and find that you need to not pack the starch if measuring it)

For aïoli version, add:
1 clove garlic, grated or 1/4 teaspoon garlic powder
1/2 teaspoon dried minced onion, optional
1/4 cup (15 g) curly parsley, chopped finely (or a combo of your favorite fresh herbs: basil, thyme, parsley…)

Combine soymilk and vinegar in a medium bowl, let curdle for a few seconds.
Add the rest of the ingredients (including garlic, if making aïoli, but not the parsley just yet) and with an immersion blender, combine and blend for one minute.
Heat in microwave for one minute: keep a close eye on it to make sure the mixture doesn’t bubble up to make a mess in your microwave. Blend again.
Heat in microwave for one minute again, blend again.
Heat one last minute, let stand to cool.
Once cooled, stir with a fork as a skin will form. If making aïoli, this is where you’d stir the parsley or combo of herbs into the mayo.
Transfer into an airtight container.
Store in fridge. Stir again before using. Enjoy chilled.

Yield: 1 generous cup

Update: I have taken a strong liking to using the following as a topping for pasta bakes and other gratins. All you have to do is evenly spread one whole recipe of mayo on top of the gratin laid out in a 13 x 9-inch (33 x 23-cm) baking dish, and bake as you normally would.

My Favorite Version:

1 cup (235 ml) unsweetened soymilk
3 tablespoons (45 ml) apple cider vinegar (replace with some/all fresh lemon juice if you fear the acidity)
1 1/2 teaspoons prepared mustard (yellow, Dijon, stone ground: whichever you prefer)
Scant 1/4 teaspoon garlic powder, or to taste
1/2 teaspoon dried minced onion
Generous pinch dried dill
1/2 teaspoon fine sea salt
A few turns of the white or black pepper mill
1 tablespoon (8 g) cornstarch (I weigh this, and find that you need to not pack the starch if measuring it)
1/4 cup (60 ml) extra-virgin olive oil

Combine soymilk and vinegar in a medium bowl, let curdle for a few seconds.
Add the rest of the ingredients and with an immersion blender, combine and blend for about one minute.
Heat in microwave for one minute: keep a close eye on it to make sure the mixture doesn’t bubble up to make a mess in your microwave. Blend again.
Heat in microwave for one minute again, blend again.
Heat one last minute, let stand to cool.
Once cooled, stir with a fork as a skin will form.
Transfer into an airtight container. Store in fridge.
Stir again before using. Enjoy chilled.

Yield: 1 generous cup