Homemade Mayonnaise

(this is an improved version of my first mayonnaise recipe, with altered measurements, a new method and of course new photos!)

Mayonnaise . . . Mayonnaise! I don’t really know what to say. Isn’t mayonnaise pretty self explanatory? Like pizza, boobs, fries and puppies? Does mayonnaise really need an introduction? If your answer is yes, then I’m sorry that I can’t help you.

I’m guessing you would really like to know how to make a vegan mayonnaise that tastes like mayonnaise, since you’re here, right, so let’s just get right to it.

The Ingredients

• 2 tablespoons ground flax seeds
• 2 tablespoons pure maple syrup or cane sugar
• 1 tablespoon vinegar / preferably light in colour
• 1 tablespoon freshly squeezed lemon juice / or more vinegar
• 1 deciliter milk / soy, almond or coconut
• 1 deciliter oil / neutral flavour
• 1 teaspoon onion powder
• 1 teaspoon mustard
• 1/2 teaspoon sea salt

The Directions

• Run soy milk and ground flax seeds in a blender until the flax is pretty much dissolved / around 15 seconds
• Add in all the remaining ingredients except for the oil and blend for 10 seconds
• Now gradually add in the oil while the blender is running / add 1 tablespoon at a time every 20 seconds
• Stop the blender now and again to prevent it from heating and thus heating the mayonnaise
• When all the oil is added, the mayonnaise should be thick and beautiful / it will harden even more in the fridge
• Transfer the mayonnaise to a jar or container and store in the fridge / eat within a week

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