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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I must say that this recipe is a little tricky, but once you get the perfect result you won't go back to those pricey soy mayonnaises. Cooking time is chilling time. Ingredients:
3/4 cup soymilk |
1 tablespoon arrowroot |
1 lemon, juice of |
1 tablespoon brown rice syrup |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup vegetable oil |
Directions:
1. Add the lemon juice to the soy milk and let curdle.
2. Whisk in the arrowroot.
3. Put the mixture in a small pot on medium heat.
4. Let thicken for a couple of minutes (don't forget to whisk). Remove from heat source.
5. Let the mixture cool down to room temperature (very very important).
6. Put in a blender or food processor. Add the seasonings. Whip it up!
7. On medium/slow speed, slowly drizzle, drop by drop, the vegetable oil, until the mayo is thickened.
8. Hand-held blender method: Put the thickened soymilk mixture in a tall container and put the cup of oil over it. Slowly pull up your blender while constantly blending.
9. Keeps for up to 10 days in your fridge.
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