One of the first things we did when we became vegan a few years ago was to invest in a powerful mixer. We chose a German one – ‘bianco di puro’ – developed with a vegan lifestyle in mind. In fact the company promotes veganism with their product at fairs and exhibitions nationwide.
It was a fabulous investment, and we use it several times a week. I make my cashew sauce with it, but the best thing I use it for is our mayonnaise. Finding a tasty egg-free mayo is not easy in Germany, so a few years ago I started experimenting. It took several attempts to get it right and it has been fine-tuned over time as well. I would like to share this ‘recipe’ with you today as all the ingredients are probably in your pantry. But do bear in mind that differing ingredients and mixers may produce different results and patience is required until it turns out perfectly!
You will need:
- 100ml soya milk
- 1 1/2 tsps white wine vinegar
- 1/4 tsp salt
- 1/2 tsp dried mustard
- 1 clove of garlic (optional)
- 150 ml vegetable oil (I use about 100 ml rapeseed oil and 50 ml sunflower oil, but you can experiment to find what you like best)
Mix all of the ingredients except the oil in your mixer at high speed for about 20 seconds.
Set the speed to low and now gradually add the oil with the motor running. When all the oil is added, switch to high speed for about ten seconds. Your mixture should now be creamy and have a thick mayonnaise consistency. Refrigerate until using and eat within 24 hours. (It may start to separate if kept longer.)
I do hope you will try this if you have a high-speed mixer. It does work in a normal mixer too, but my experience was that it did not thicken up as much. It tastes fantastic just with bread and salad, and is ideal (without the garlic) for homemade coleslaw too. 😃
Seasonal Tip: adding a leaf or two of wild garlic instead of using normal garlic gives it a delicate garlic flavour and a beautiful green tinge. 😃
Thanks for reading!