Mayonnaise: the ultimate underrated condiment.
If what you’re picturing is just a lowly jar of white goop, you’ve never experienced the tasty satisfaction of making your own homemade mayo at home.
As you buzz together eggs and lemon, then slowly drizzle in oil, the swift transition into an aerated sauce occurs right before your eyes. The fantastical food science involved is a fun sight to behold.
But what about those that can’t eat eggs? Is there any hope of partaking in the joy of watching the emulsification transformation?
This mayo is made just like any other aioli, save for the vegan substitution. It will whip up right before your eyes, a fun sight for adults and kids alike.
Best of all, the flavor is truly spectacular!
Cooking by the Numbers…
Step One – Buzz
You can use either a food processor or an immersion blender for this step. I prefer an immersion blender as I feel it gives me more control, particularly with this small amount of ingredients. But if you don’t have one, a food processor will work just fine.
Process until the garlic is very small and the mixture is well incorporated.
Step Two – Drizzle in the Oil
Slowly add in the oil while blending continuously. It is vital that you don’t rush this step! Drizzling the oil in slowly allows it to emulsify into the other ingredients, which quickly transforms it into a smooth, thick spread.
Once it is finished you can use it right away, or transfer into an airtight container and store in the refrigerator for up to a week.
This aioli is a fun and easy kitchen experiment. Give it try today in our tasty recipe for German potato salad.
And if you have any leftover chickpeas, we have recipes for you! Try our spicy and smoky roasted chickpeas, for a start!
Have you tried other vegan mayo alternatives? Have you ever made your own mayonnaise? Let us know how it turned out in the comments below!
Photos by Kendall Vanderslice, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Kendall Vanderslice
Kendall’s love of food has taken her around the world. From baking muffins on a ship in West Africa and milking cows with Tanzanian Maasai, to hunting down the finest apfelstrudel in Austria, she continually seeks to understand the global impact of food. Kendall holds a BA in Anthropology from Wheaton College and an MLA in Gastronomy from Boston University, and has worked in the pastry departments of many of Boston’s top kitchens. Based in Somerville, Massachusetts, Kendall helps to run a small community supported bread bakery and writes about the intersection of food, faith, and culture on her personal blog, A Vanderslice of the Sweet Life.