HOW TO MAKE A MAYONNAISE SUBSTITUTE RECIPES

Steps:

• Place the egg and yolk, vinegar, salt, mustard, and sugar in a blender. Turn the blender on and slowly pour the oil in through the lid. Blend until mixture thickens.Taste and adjust seasonings if necessary. Spoon into a storage container and store in the refrigerator for about 1 week.Adapted from Sonia of The Healthy Foodie.

Steps:

• Add the soy milk (or aquafaba) to the bowl of a food processor. Process for about one minute or until the liquid begins to thicken.
• Add the vinegar, salt, mustard, and lemon juice to the bowl, and then process for another 30 seconds so that everything is well blended.
• Scrape the sides and bottom of the bowl. Then, with the food processor running, slowly add the oil in tiny drops until about a quarter has been added (this is critical for proper emulsification).
• You can be a little less strict when you notice that the mixture is beginning to thicken and emulsify. Continue to add the oil slowly, but increase to a thin stream instead of drops of oil.
• After adding all of the oil, scrape the bowl, and then process for 10 seconds.
• Taste the mayo, and then adjust with more salt or a sweetener if you feel it needs it.
• As the mayonnaise sits in the fridge, it thickens even more. If you think the mayonnaise is too thin, you can blend a little more oil into it. Do this slowly.
• Add the soy milk (or aquafaba), vinegar, salt, and mustard to a tall glass jar or the tall cup that comes with an immersion blender.
• Blend on high with an immersion blender until the mixture begins to thicken.
• With the immersion blender on high speed, slowly add the oil. Adding the oil will take one to two minutes. Adding the oil slowly helps the mayonnaise to emulsify and thicken.
• As you finish adding the oil, move the immersion blender up and down to introduce some air. If the mayonnaise is too thin, add a little more oil to help it thicken some more. (As the mayonnaise sits in the fridge, it thickens even more.)
• Store vegan mayonnaise in an air-tight container in the refrigerator for 2 to 3 weeks. As it sits, some liquid might pool at the top. However, I’ve found that it mixes back in with a spoon with no issues.