I’ve been making my own mayo for almost 30 years; not only is it super easy, but it’s also a lot cheaper AND you have total control of the ingredients. I demonstrate the full process in the video, but here’s the recipe:
3T aqua fava / canned chickpea liquid (this replaces the egg)
2T raw ACV / apple cider vinegar (some prefer fresh lemon juice … I don’t)
1T ferment liquid (I prefer the liquid from fermented cucumbers, but any ferment liquid will do … kombucha, sauerkraut, kimchi, etc.)
1/2t (heaping) high-quality salt (I use Redmond’s … that’s the little reddish specks you see in the photo)
1/2t dry mustard powder (or about a teaspoon of dijon mustard)
1/8t-1/4t paprika
1c / 224ml oil of choice … keep in mind that the flavor of the oil, if any, could greatly effect the flavor of the mayo. I suggest Marianne’s Avocado Oil - cheapest at Costco. I tend to avoid seed oils, but you might not, so if good avocado oil is inaccessible for you, try a good sunflower oil.
Immersion blend in place for about 30 seconds, and then move the blender around for about another minute or so. If you do it too much, I’m told it will separate. This is true for egg mayo, but I’ve never had it happen and I’m not sure if it’s true for vegan mayo. You may use a blender … if you do, add all ingredients EXCEPT the oil into the blender. Put the lid on but remove the center thingy on the lid. SLOWLY stream in the oil while blending. I used to do this in a Vitamix on variable speed 4; I used a very cheap blender before that, but that was over 20 years ago and I cannot remember what speed I used. The immersion blender is by far the easiest way.
Transfer to a clean jar, cover, leave on the counter for 8 hours, lid, and then refrigerate. Use within about 3 weeks. It will probably last longer, but just plan on using it up before then. :)
NOTE: If you do not use a ferment liquid, use within a week or so.
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