In my family, we love mayo and we like a lot of it. I have memories of us gathered around the kitchen island on fend-for-yourself nights making sandwiches smothered in Best Foods happiness. It’s no secret that mayo isn’t good for you – clogging up arteries and so forth. I learned rather recently that homemade mayonnaise is not only a lot more healthful, but more delicious as well. True, you don’t get that nostalgic sensation of past church pot-lucks or childhood family picnics, but the trade off for better health and more refined taste may be worth it. So why is homemade more healthful? Just as with nearly anything you make yourself, it’s far less processed and you can monitor the amount of fat, salt, and sugar you ingest much more consciously than if you let some factory make it. Plus, you can tailor homemade foods to your tastes and occasions. I cannot urge you enough to make as much as you can in your own kitchen.
This version of mayo is low in cholesterol because it leaves out eggs in return for soy milk and vinegar. The vinegar is what thickens the mixture – it’s an amazing transformation to watch (and an interesting science experiment if you have kids).
Soy Mayonnaise is delicious served with sandwiches, burgers, vegetable sticks, and steamed artichokes. Feel free to add aromatic spices and herbs such as lavender or lemon zest in spring or freshly grated nutmeg or chili powder in fall. Keeps 5 days sealed in the refrigerator.
- 1 1/8 cup soy milk
- ½ teaspoon sea salt
- ½ teaspoon Black pepper
- ½ teaspoon paprika
- 1 teaspoon dried basil
- ¼ teaspoon wholegrain mustard
- 1 teaspoon honey
- 2/3 cup extra-virgin olive oil
- 2 teaspoons cider or white wine vinegar
- In a blender or food processor, combine soy milk, sea slat, pepper, paprika, basil, mustard, and honey. Blend until combined, about 15 seconds.
- While blender is in motion, very slowly add the olive oil. Next, add the vinegar and blend a few seconds more.
- Refrigerate one hour before serving to allow the mixture to set.