A firm and creamy vegan mayonnaise made with gram flour
There are many ways to make vegan mayonnaise, and I use different methods at different times and for different purposes. This particular recipe makes for a really firm and creamy mayonnaise. Which perfectly suits a vegan burger, or chunky chips.
Estimated reading time: 3 minutes
🥣 Main ingredients
- gram flour
- lemon juice
- Dijon mustard
- Sunflower oil or Linseed oil
- olive oil
- salt
🔪 Instructions
*There is a short step-by-step video within the recipe card.
It does take a bit of time to make this vegan mayonnaise compared to other quick techniques like the one which uses aguafaba (which I use in my vegan aioli recipe). But this is mainly because of waiting times (resting & cooling). It is worth the wait though! The advantage to this recipe is texture and the storage time.
It can easily keep in the fridge for 4 weeks! As long as you keep the base mayonnaise without added herbs, or garlic. Store in a sterile well closed jar.
📖 Variations
This mayonnaise is creamy, rich, tangy and smooth as velvet. You can easily transform this base mayonnaise into a garlicky aioli, a herby spread or the most perfect tartare dip sauce. It is really the perfect thing to always have ready in your fridge to jazz up your dishes.
For the perfect aioli, just add a garlic paste. Do keep in mind that this shortens its shelf-life. Same for the herby spread. Just add lots of finally chopped herbs, but don’t keep it longer than maximum 5-7 days.
To make the tartare sauce with this recipe, use 4 Tablespoons of the vegan mayonnaise in this recipe, and add;
- 1 garlic clove, finely crushed
- 1 Tablespoon capers, chopped
- 1 Tablespoon cornichons / gurkens, finely chopped
- 1 small shallot, finely diced
- 1 Tablespoon fresh chives
- 1 Tablespoon parsley, or dill, or a mixture of the two
- 2 teaspoon lemon juice
- Freshly ground black pepper
If you don’t have the time to make this mayonnaise but do want a vegan tartare sauce, check out my quick recipe with silken tofu.
I normally make 1 big jar of the base mayonnaise, which I keep in my fridge for weeks, and transform to any other nice dips when needed.
Vegan mayonnaise is a must have in the fridge to accompany so many different dishes, sandwiches and wraps. Pimp up your vegetables with a vegan aioli. Add some spices and spice up your burger. Or make your own perfect vegan tartare dip sauce. Get creative, and Enjoy this creamy, rich and smooth mayonnaise.
P.s. The nutrition table shows the nutrition value of 1 large bowl (about double the amount as you see on the picture)
I love seeing your pictures. Add @haricoco1 to your posts on Instagram, so we can share our dishes.
📋 Recipe
Ingredients
- 50 grams 1/2 cup + 1 Tbsp gram flour, well sieved
- 225 ml almost 1 cup water
- 2 Tablespoon lemon juice
- 1 Tablespoon Dijon mustard
- 100 ml 1/2 cup sunflower oil or Linseed oil
- 50 ml 1/4 cup olive oil
- 1/2 teaspoon salt
Instructions
- Sieve the gram flour into a small pan, whisk slowly the water into it so it becomes a smooth batter without lumps.
- Leave the liquid batter to rest for 30 minutes.
- Place the batter mixture on medium heat and bring to the boil while stirring.
- Keep on stirring while simmering for a few minutes until the mixture has thickened.
- Make sure all the flour has been well cooked out. (You can do this by tasting it). This might take up to maximum 10 minutes
- Put the mixture into a bowl and place in the fridge until cooled down.
- Once the mixture is cold, blend in the mustard, lemon juice and a pinch of salt with a stick blender.
- Gradually (1 Tablespoon at a time) add the sunflower oil, or linseed oil, and blend until the mixture is thick and creamy.
- Whisk in the olive oil by hand.
- Taste, add more lemon juice, mustard or salt if required.
Video
Notes
- 1 garlic clove, finely crushed
- 1 tbsp capers, chopped
- 1 tbsp cornichons / gurkens, finely chopped
- 1 small shallot, finely diced
- 1 tbsp fresh chives
- 1 tbsp parsley, or dill
- 2 tsp lemon juice
- Freshly ground black pepper
