This mayo is great with roast veggies, falafels, fritters, burgers, burritos, crisps, salads or on sandwiches. It can be used as a dip or a dressing.
Put the garlic, soy milk, mustard, salt and pepper in a blender and blend for 20 seconds. You can also use a stick blender in a tall canister. Then very slowly add the finest drizzle of oil until the milky mixture thickens up. Keep adding all the oil. It will become very thick, almost chunky. At the end, pour in the vinegar or lemon juice to cut the fat and give it tang. Blend for a few more seconds.
Finally, dilute the mixture with water to thin it to the desired consistency. Sprinkle with bright green herbs to serve.
- 2 cloves garlic
- 1⁄2 C soy milk
- 1⁄2 tsp salt, to taste
- 1 Tbsp mustard (or wasabi)
- 1⁄2 C vegetable oil (not olive oil)
- A pinch pepper
- 1 tsp apple cider vinegar (or lemon juice)
- 1 tsp dill, parsley, basil, or coriander to garnish