The very best vegan mayonnaise
There are many ways to make a vegan mayonnaise, and I use different methods at different times. But this recipe is no doubt the best one of all. It takes a bit of time, because of the cooling time in the fridge. But it is worthed! This mayonnaise you can easily keep in the fridge for 4 weeks, as long as you keep the base mayonnaise without added herbs, or garlic.
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 sauce. It is really the perfect thing to always have ready in your fridge.
I normally make 1 big jar of the base mayonnaise, which I keep in my fridge for weeks, and transform to any other nice dip when needed. As long as you don’t add any garlic, herbs or spices you can keep it in the fridge for at least 4 weeks.
Transform your vegan mayonnaise into the perfect Tartare sauce
In another recipe post you can find an easy tartare sauce, which is absolutely delicious and super quick to make. But if you have a bit more time and want to take your vegan tartare sauce to the next level, than I would suggest using this recipe. Check out, the ‘notes’ below the recipe to make the perfect vegan tartare sauce to accompany your vegan fish and chips, or use it as a vegetable dip at a party.
Vegan mayonnaise a must have in the fridge to accompany so many different dishes, sandwiches and wraps. Spice up your vegetables with a vegan aioli, or make your own perfect vegan tartare 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)
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Vegan Mayonnaise
Ingredients
- 50 g (1/2 cup + 1 Tbsp) gram flour, well sieved
- 225 ml ( 0.95 cup) water
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 100 ml ( 0.45 cup) sunflower oil
- 50 ml ( 1/4 cup) olive oil
- 1/2 tsp salt
Instructions
- Sieve the gram flour into a small pan, whisk slowly the water into it so it becomes a smooth batter. Leave to rest for 20 minutes.
- Place the 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).
- Put the mixture into a bowl and leave in the fridge until cold.
- Once the mixture is cold, blend in the mustard and lemon juice with a stick blender.
- Gradually (1 tbsp at a time) add the sunflower oil, and blend until the mixture is thick and creamy.
- Whisk in the olive oil by hand.
- Taste, add more lemon juice or salt if required.
Notes
This Mayonnaise can be easily made into an aioli ;
Add 2 tsp of pureed garlic to the mixture, before adding the oils.
Or make it into the perfect vegan tartare sauce ;
by adding following ingredients to 4 tbsp base mayonnaise;
- 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
Nutrition Facts
Vegan Mayonnaise
Serves: makes a 1 big bowl
| Amount Per Serving: | ||
|---|---|---|
| Calories | 1426.74 kcal | |
| % Daily Value* | ||
| Total Fat 141.71 g | 218% | |
| Saturated Fat 18.67 g | 93.4% | |
| Trans Fat 0.0 g | ||
| Cholesterol | 0 | |
| Sodium 1059.94 mg | 44.2% | |
| Total Carbohydrate 31.72 g | 10.6% | |
| Dietary Fiber 6.08 g | 24.3% | |
| Sugars 6.27 g | ||
| Protein 11.85 g | ||
| Vitamin A 0.19 % | Vitamin C 12.09 % | |
| Calcium 4.14 % | Iron 16.43 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Haricoco
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