The creamiest vegan mayo, three ways.
Serves : 10 to 12 Cools in : 5 minutes Difficulty : 3/10 Gluten Free
This recipe was create by Gaz Oalkley. He is an exceptionnel Chef. My wife and I, start to fallow him when he started. He is one of the best vegan chef and he is an inspiration to cook and reconnect with the food we eat. This is his website : www.gazoakleychef.com
Instructions
For this recipe, I strongly recommend using a hand stick blender. Simply combine the milk, vinegar & lemon juice in a tall circular jug. Now, whilst blending, gradually add the oil. Keep blending until you’ve add all the oil & its turned into a creamy mayo like consistency.
Season with Salt to taste.
to make the baconaise simple mix in the baconaise flavourings to a batch of mayo & same for the garlic & herb.
The mayonnaise can be stored in the fridge in sealed containers for around a week.
Ingredients
CLASSIC MAYO
1/2 cup/125ml Soy Milk
1 tsp Lemon Juice
1 tsp White Wine Vinegar
1 cup/250ml Grape Seed Oil
1 tsp Sea Salt
BACONAISE
1 tbs Soy Sauce
1 tsp Sweet Smoked Paprika
1 tbs Maple
2 tsp Liquid Smoke
1 clove Garlic, minced
PIZZA BOX STYLE GARLIC
2 cloves Garlic, minced
1 heaped Tbs Dried Mixed Herbs
pinch Sea Salt
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