Egg-Free Olive Oil Mayo Recipe

Olive oil: Provides the base and richness for the mayo.

Unsweetened soy milk: Acts as the emulsifier, replacing the traditional egg.

Apple cider vinegar: Adds acidity and helps with the emulsification process.

Dijon mustard: Gives a subtle tang and depth of flavor.

Salt: Enhances the overall taste of the mayo.

When making this egg-free olive oil mayo, ensure that the soy milk and apple cider vinegar are at room temperature. This helps the emulsification process, allowing the olive oil to blend smoothly and create a creamy texture.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and mild flavor, making it a good alternative for a creamy mayo.

• unsweetened soy milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a similar consistency and neutral taste, suitable for a mayo base.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers the same acidity and tanginess, helping to emulsify the mayo.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor and help with emulsification.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar salty taste.

• Store your egg-free olive oil mayo in a clean, airtight container, such as a glass jar with a tight-fitting lid. This helps maintain its freshness and prevents any unwanted odors from seeping in.
• Keep the jar in the refrigerator at all times. The cool temperature slows down the growth of bacteria and preserves the quality of your mayo.
• Before using, give the mayo a good stir. Natural separation may occur, especially with homemade versions, but a quick mix will bring it back to its creamy consistency.
• Use a clean spoon or utensil each time you scoop out the mayo. This prevents contamination and extends its shelf life.
• If you notice any changes in color, texture, or smell, it's best to discard the mayo. Freshness is key to enjoying its delightful taste.
• For longer storage, consider freezing the mayo. Transfer it to a freezer-safe container, leaving some space at the top to allow for expansion.
• Label the container with the date before placing it in the freezer. This helps you keep track of its storage time.
• When ready to use, thaw the mayo in the refrigerator overnight. Avoid thawing at room temperature to maintain its quality and safety.
• After thawing, give the mayo a good stir to restore its creamy texture. Note that freezing may slightly alter the consistency, but it should still be delicious.
• Use the thawed mayo within a few days for the best flavor and texture.

• Gently whisk the egg-free olive oil mayo to restore its creamy texture before using it.
• If the mayo has separated slightly, use an immersion blender to re-emulsify it until smooth.
• Avoid direct heat as it can cause the mayo to break. Instead, let it sit at room temperature for about 15-20 minutes to take the chill off.
• For a slightly warmer mayo, place the jar in a bowl of warm water for a few minutes, ensuring the water level is below the lid to prevent any water from seeping in.
• If using the mayo in a warm dish, such as a sandwich or wrap, spread it on the bread or tortilla and let the residual heat from the other ingredients gently warm it up.

• Blender: A high-speed blender is essential for combining the ingredients and achieving a smooth, emulsified texture for the mayo.

• Measuring cups: Accurate measuring cups are necessary to ensure the correct proportions of olive oil and soy milk.

• Measuring spoons: Use measuring spoons to precisely measure the apple cider vinegar, dijon mustard, and salt.

• Spatula: A spatula helps in scraping down the sides of the blender to ensure all ingredients are well incorporated.

• Jar: A jar is needed to store the finished mayo in the refrigerator.

• Funnel: A funnel can be helpful when transferring the mayo into the jar to avoid spills.

Prepare ingredients in advance: Measure out the olive oil, soy milk, apple cider vinegar, dijon mustard, and salt before starting to save time during blending.

Use a high-speed blender: A powerful blender will emulsify the mixture more quickly, ensuring a smooth mayo.

Room temperature ingredients: Ensure all ingredients are at room temperature to help them blend and emulsify more efficiently.

Pre-chill the jar: Chill the storage jar in the fridge while making the mayo so it's ready to go, saving you time later.