Mayonnaise (with soy cream)
The discovery of aquafaba has allowed us to “veganise” quite a few dishes, among them mayonnaise but… cuisine is not an exact science and mayonnaise often doesn’t turn out very well when using the “juice” from a can of chickpeas. Our experience has shown that the quality of the contents of said can is an important factor in the success or failure of producing a vegan mayonnaise.
We’ll hereby suggest another technique, possibly more aligned with classic cuisine, that is totally guaranteed to be a success! Aside from being almost childlike in its simplicity, it’s fast and the consistency is perfect.
The advantage of this particular recipe is that you don’t have to open a can of chickpeas, just to get 3 spoonfuls of aquafaba. You will only need 5 ingredients: oil, soy cream, mustard and salt.
There is one optional ingredient: a pinch of kala namak salt. It’s also known as black Himalayan salt, because it’s mainly produced in the Nepalese mountains. In Hindi, kala means black and namak means salt. This salt is very high in sulphur which gives it a strong egg smell. It’s, honestly, quite astonishing as far as taste goes but, your recipe will work just as well without.
The suggested quantities allow you to make a small pot of mayonnaise; don’t hesitate to double or triple your quantities if you need more. It will easily keep for 3 – 4 days in the fridge.
This mayonnaise can serve as a basis for dozens of variations as you can add whatever you want: garlic, for example, or other herbs and spices (curry, paprika…).
Mayonnaise (with soy cream)
Equipment
- Hand blender
Ingredients
- 100 ml neutral oil sunflower, grape seed...
- 50 ml soy cream
- 1 teaspoon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- 1 pinch salt
- 1 small pinch kala namak salt (optional)
Instructions
- Corrigez l’assaisonnement si nécessaire.
- Pour all ingredients, except for the oil, into a bowl: soy cream, apple cider vinegar (or lemon juice), mustard and salt.
- Plunge your hand blender into the bowl and briefly give it a whirr.
- Gradually add the oil in small drizzles while mixing until you obtain a smooth, slightly thickened texture.
- Adjust seasoning if necessary.
A recipe proposed by Maison Marmite
