This is a basic mayo recipe and technique that’s fairly common, but I thought I should include it here. I don’t mean to undersell it. It’s quite good and really does taste almost identical to a traditional egg mayo. It’s highly versatile, easy to make and keeps well. And besides, who doesn’t have a jar of mayo in the fridge? It might as well be this one.


Soy Mayo & Aioli

Makes 10-12 oz

-½ cup soy milk, unflavored
-2 tsp Dijon mustard
-½ tsp lemon juice
-½ tsp white vinegar
-½ tsp salt
-¾-1 cup safflower oil

1.    Combine all ingredients minus the oil in a blender and blend on medium-high for 1 minute.

2.    Keeping the blender running, slowly add the oil until it starts to thicken up. It should take a few minutes.  I find ¾ cup of oil is the perfect amount, but sometimes, depending on how well your soy emulsifies, it can handle up to a cup of oil. 



To make a classic garlic aioli, simply add 1 well crushed clove of garlic during step 1. Follow step 2 as written above.