This one was on my mind for very long now. More so, after I saw a video by Chef Ranveer Brar on a tv show Khana-Khazana. I came across a number of egg free mayo recipes, but most of them involved cooking all purpose flour and making white sauce or adding bread crumbs. This no-cooking method appealed to me as it is a relatively healthy recipe with a provision of making it more healthier.
Chef says, using soya milk in place of regular milk, helps in emulsification of fats contained in oil. Emulsification is a process by which you mix two liquids that normally do not mix well together. Emulsification of fats allows you to mix them with water-based substances, which has important implications for cooking and for digestion. During this process of emulsification, you change the environment so the fat and water molecules can mix together more easily. Typically this requires you to add a compound, known as an emulsifier, which can serve as a bridge between the fat and water molecules. Soya milk has a protein called ‘lecthin’, which acts as a emulsifier. The original recipe had refined oil and I replaced it with extra virgin olive oil. I also added few seasonings to adjust it according to my requirements.The result was a jar ful of mayo, though slightly thinner but almost tasting like the store brought ones.
- Soya milk ( I used soyfit brand , small tetrapack)- 200 ml (this was roughly 2 table spoons less than 1 cup)
- Extra virgin olive oil/plain olive oil/ refined vegetable oil- 200 ml + 2 table spoons (roughly 1 cup)
- White vinegar/ lemon juice- 4 tablepsoons
- Icing sugar- 1 teaspoon
- Salt- 3/4 teaspoon (adjust according to taste)
- Yellow mustard # – 1 tablespoon (made into a coarse paste by adding water)
- White pepper (finely powdered)*– 1 teaspoon
- Garlic bread seasoning ( I used keye’s)^ – 1-2 teaspoon
# You can use black mustard if yellow is not available.
* You can use normal black pepper, if white is not available.
^ If you dont get garlic bread seasoning, try adding garlic powder and dried oregano. this basically gives a garlicky kick, you can also add crushed fresh garlic, but not sure if it stores well. Add it in your mayo just before mixing with salad /serving.
- You can use a hand blender , but since I didnt have one, I used a hand mixer /beater ( the one used for whipping eggs or cream). In case you dont have both, try using your food processor or mixer-grinder.
- Take soya milk in a tall and narrow container, wide enough to allow the blade of your blender/mixer to fit in.
- Add all seasonings one by one- lemon juice/vinegar, sugar, salt, pepper, mustard paste. Keep the blender on during the process.
- Start adding oil in a slow gradual stream, with the mixer/blender on.
- Once the oil is finished, keep whipping or blending for 3-5 minutes more, the consistency changes from a more liquid to a thicker consistency.
- Note: the consistency will not become paste-like as the ones you get in store, but once refrigerated it definetely thickens more, the final consistency becomes more like the ready made ginger-garlic pastes you get in bottles.
- Store it in airtight bottles, tightly sealed in refrigerator. Chef Ranveer says it can be stored safely for 15 days. so a better idea would be to make it in smaller quantities and store it in fridge.
- I use this as spread on sandwiches and as a dressing in a variety of salads , my most favourite among them is red cabbage and corn salad.