gotta have it.

before i changed my diet, i used to deny my appreciation for mayonnaise. “hold the mayo,” i’d say when ordering a bacon-egg-and-cheeseburger, as if my abstinence redeemed the remaining calories. but when it came to buffalo wings, you better believe i doused them in ranch and blue cheese dressing.

and that is because mayonnaise is a wonderful thing.

the decadence of mayonnaise is an undeniable aspect of its allure: oil is whipped into a creamy emulsion that disguises its true caloric density. now that i have replaced egg yolks with curdled soymilk, i have dropped my mayonnaise-ly chaste act and have embraced its custardy drizzles between bread, on salads or as the base for a plant-based blue cheese dressing. a saving grace that comes from making ones own mayonnaise is the direct knowledge of how much oil actually goes into the emulsion. this is not a light mayonnaise: it’s the real deal. that said, it is very simple to make and requires no expensive extracts or stabilizing gums.

speaking of cost, if it weren’t that this mayonnaise recipe is such an inexpensive one i would be more likely to support hampton creek in their efforts to demolish American Egg by selling a wonderful product that absolutely rivals that blue ribbon variety in versatility and taste. alas, i could never afford their competition, so i can not yet afford their rivals. instead i fight my own fight against American Egg, one mason jar at a time.


this recipe makes about 3 cups and ought to be made an hour ahead of time to properly firm up in the fridge.

1 cup plain, unsweetened soymilk
1.5 tsp vinegar, white or apple cider*
2 cloves garlic, peeled and smashed
.5 tsp dry mustard powder
pinch salt
pinch white pepper
~ 2 cups canola oil*

– combine all ingredients but the oil in a blender, food processor or mason jar if using an immersion blender. – let curdle and thicken for 5 minutes. turn on the blender, food processor or immersion blender and slowly drizzle in the oil until the mixture becomes the consistency of mayonnaise.
– don’t be afraid to add more oil to achieve the correct consistency, which can range from miracle whip to heavy-duty hellmann’s.
– chill for 1 hour before serving or incorporating into salads.
* for basic mayonnaise, i suggest using clean and sharp vinegar like white or apple cider and canola, grapeseed or soy vegetable oil. if you’d like a flavored mayonnaise, feel free to substitute another vinegar or lemon juice, perhaps. however, make sure that the majority of the oil used is a clean tasting oil, about 75% at least, as heavier oils like extra virgin olive oil not only taste very strong but their emulsification is not as stable.


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