Soy Milk Mayo

SERVES

10

DIFFICULTY

Easy

TIME

10 Minutes

Soy milk is one of the best ingredients for making vegan mayonnaise. The key is lecithin, an emulsifier naturally present in many ingredients, including soy.

It works every time. It creates a very stable mayonnaise that is difficult to cut. It’s a great option for making vegan dishes with mayonnaise, as well as for making sauces that everyone can eat at the table, because it tastes great too. Now that summer is coming, it is a much safer mayonnaise than the one made with eggs. Ideal for taking pasta salads to the beach.

Claudia Polo Barrachina

By guest chefsSidesSoy MilkVegan

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SERVINGS

10

200

ml

Sunflower oil

100

ml

Soy milk

0.5

tsp Salt

1

Tbsp lemon juice

Method

Place 200 ml olive or sunflower oil, 100 ml soy milk, 1/2 teaspoon salt and 1 tablespoon lemon
juice in a blender jug.

Place the hand blender at the bottom of the glass and turn on without moving the blender.

When the oil is fully incorporated, gradually add more oil while the blender is on. You can move
the mixer with very slow movements.

When you have a dense texture, you can stop adding oil. Taste and add salt.

Now it’s time to add some flavouring to your mayonnaise: chopped anchovies, chopped pickles,
mustard, hot sauce… tune it however you like.

MORE ABOUT THE CHEF

Claudia Polo Barrachina

She is always talking or writing about food in media outlets such as EL PAÍS Gastro, El Comidista and Radio Zaragoza, among others. Through her personal project “Soul in the Kitchen”, she educates people about food and cooking. She is the author of “Entorno: un libro para cocinar con lo que te rodea” (Environment: a book for cooking with what surrounds you) and “Mañanitas: desayunos y rituales” (Morning rituals: breakfasts and rituals) (Ed. Destino).