Mayonnaise. There’s something about its rich creamy texture that is hard to resist. When I first started my plant-based diet I bought a mayonnaise suitable for vegans from a health-food shop – boy, oh boy, was it grim. I can’t even describe to you what it tasted like, but the only resemblance it had to mayonnaise was that is was white.
So, for many moons I had to forgo mayonnaise, until my husband treated me to a rare night out in the big city and a meal at Mildreds in Camden, part of small group of London based restaurants that serves internationally inspired vegan and vegetarian food. I had one of their burgers, and served with it was a pot of the most amazing mayonnaise I had ever tasted – ever. I promptly bought Mildreds: The Cook Book just so I could get my hands on the recipe.
The mayonnaise is great as it only takes about two minutes to make and it keeps in the fridge for about two weeks, although it never lasts that long in my house as the whole family prefers it to shop bought mayonnaise. The garlic is not essential, so feel free to leave it out, and you can also fancy pants it up by adding a small bunch of herbs – basil, chevril and tarragon all work really well. But, whatever you do, don’t be tempted to make this with olive oil; I don’t know the science behind it, but something happens when you blend the olive oil and it tastes foul!
(Makes approximately 500ml)
- 2 garlic cloves (optional)
- 1 tablespoon Dijon mustard
- 150ml unsweetened soya milk
- 300ml light oil (rapeseed, vegetable, sunflower)
- salt and pepper
Put all the ingredients into a jug, season with salt and pepper and blend with a stick blender until everything is incorporated. It should go nice and thick – I’ve only had the occasional miss where it hasn’t, and it seems that cold soya milk and Dijon mustard are the key.
Mildreds: The Cookbook, by Daniel Acevedo and Sarah Wasserman. Hardback published May 2015 by Mitchell Beazley, 256 pages.