1 cup neutral vegetable oil such as canola, sunflower, avocado, or light olive oil.
1 teaspoon Dijon mustard
1 teaspoon white wine or apple cider vinegar
1 tablespoon lemon juice
1/2 teaspoon salt plus more to taste
1 clove minced garlic or 1/2 teaspoon garlic powder (optional)
1/2 teaspoon turmeric (optional)
Preparation
Immersion Blender Method.
Important: Use a jar or other container that is just slightly wider than the head of the immersion blender. See photo. If the container is too wide, it may not blend properly.
Add the soy milk, along with the Dijon mustard, vinegar, lemon juice, and (optional) minced garlic to the container.
Turn the mixer on high speed and gradually add the oil in a very thin, even stream.
The mixture will gradually thicken as more oil is added and emulsified. Blend just until it is thick enough, as over-blending can cause the emulsion to break.
Once all the oil is added, adjust salt and other flavors to taste adding turmeric if desired. It enhances the color of the mayo.
main ingredients:
type of recipe:
sauce
cuisine:
Mediterranean
dietary considerations:
Array
