Many of you know that I’m not vegan, nor do I follow any particular dietary restrictions unless necessary, but I wanted to experiment with this egg-free mayonnaise after tasting it myself a few weeks ago at a food fair dedicated to good food. The chef who gave me the tip of 1 part soy milk and 2 parts oil paired it with fish, leaving me utterly amazed! So, when I got home, I took his advice to heart and managed to find the right formula on my second try! Yes, because it all depends on the quality of the oil you use and the quantity (I needed a full 3 parts to achieve the desired consistency). That pinch of turmeric I added is just to give color to your mayonnaise without altering its delicate taste, so much so that it will seem like the original one! I accompanied it with my swordfish and pistachio balls and I must say it was a real hit! It will be a perfect solution for those looking for a light and tasty alternative to the traditional version! So, if you want to impress your guests, I recommend serving it as I did in different bowls, flavoring each with spices like ginger, curry, or aromatic herbs such as chives, basil, rosemary, etc. They will all be tasty and very scenic!
If you, like me, love sauces and condiments, also try these all-tasty and healthy ideas:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 1 Minute
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog supports me and my work, and it will not cost you anything extra!
- 5 oz peanut oil
- 1.7 oz soy milk
- 1 tsp lemon juice
- 1 1/2 tsp turmeric powder
- 1 pinch Salt
- to taste black pepper
- to taste aromatic herbs (Basil, mint, rosemary, etc.)
Tools
- 1 Immersion Blender
- 1 Spatula
Preparation
In the immersion blender beaker or a tall-sided container to avoid spills during mixing, pour the soy milk and oil*, also add a pinch of salt, the filtered lemon juice** and the turmeric.
Fully immerse the mixer and operate repeatedly, making small vertical movements: this way, the ingredients will mix evenly. The mayonnaise will be ready in about 1′.
Place the container in the refrigerator for at least 30′ so that the mayonnaise reaches an even denser and creamier consistency. Serve with aromatic herbs to taste. And voilà… the egg-free vegan mayonnaise is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Once ready, egg-free vegan mayonnaise can be stored in the refrigerator for up to about 3-4 days. Make sure to store it in an airtight container to maintain its freshness and consistency. If you notice the mayonnaise separates, just stir it again with a spoon or immersion blender before serving.
Tips, notes, variations, and suggestions
🟣*Remember that the consistency of the mayonnaise can vary depending on the ingredients used, so choosing peanut oil is, in my opinion, the most suitable for this type of preparation. However, if you have some good preserved oil, it will work equally well, as long as it’s quality and extra virgin olive oil.
🟣**Lemon juice, if desired, can be replaced with 2 tablespoons of white or apple vinegar.
🟣If you desire a stronger flavor, you can add a pinch of mustard powder instead of turmeric or 1/2 tablespoon of yellow mustard sauce.
