Soy Free Mayonnaise
Mayonnaise is one of those things where brand preference is strong. It is also one of those things that has a common unexpected allergen- Soy. The majority of common commercial mayonnaise brands contain soybean oil. This becomes a cascading problem when you consider how many sauces are mayonnaise based. I am going to teach you how it’s made. This simple recipe includes only seven ingredients, but will be a huge leap forward in your sauce making journey.
In the gallery below you’ll see a time lapse of the process. Once your ingredients are in a container it takes only eight seconds of blending on high to achieve perfect mayonnaise. An immersion blender or stick blender is highly recommended here.
Working Around your Allergies
There are two allergens commonly in mayonnaise- egg and soy. We are going to get around the soy by substituting soybean oil for canola oil, olive oil, or avocado oil. Unfortunately mayonnaise by definition is made of whipped egg so there’s no getting around that for now. Remember to make each recipe your own!
Ingredients:
1 Egg, at room temperature
1 Cup Canola Oil (or Olive oil or Avocado Oil)
2 Teaspoons White Vinegar
1 1/2 Teaspoons Lemon Juice
1 1/2 Teaspoons Mustard Powder
1/2 Teaspoon Salt
Pinch of Black Pepper
Instructions:
About three hours before you start making mayonnaise, place your egg on the counter to come to room temperature. Once your egg has reached room temperature crack it into a mixing bowl. Add the rest of the ingredients, then blend on high using an immersion blender or a stick blender. Use the highest setting for your blender. The ingredients at the bottom will begin to form into mayonnaise. Keep the blender head still and allow the unmixed ingredients to get sucked into the blades. Once the majority of the ingredients have incorporated you can begin moving the head of your blender slowly, being sure to eliminate any unincorporated ingredients. Place in refrigerator when finished.
Tips:
- Your mayonnaise will still come together if you use a cold egg, however, this will dramatically impact the flavor.
- Use the highest setting on your immersion blender for best results. Your mayonnaise should come together in a matter of seconds.
Soy Free Mayonnaise
Equipment
- 1 Immersion Blender
Ingredients
- 1 Egg
- 1 cup Canola Oil (or other natural oil)
- 2 tsp White Vinegar
- 1 ½ tsp Lemon Juice
- 1 ½ tsp Dried Mustard Powder
- ½ tsp Salt
- 1 pinch Black Pepper
Instructions
- Three hours before you start making mayonnaise, place 1 Egg on the counter to come to room temperature.
- Once your egg has reached room temperature crack it into a high walled mixing bowl and add 1 cup Canola Oil, 2 tsp White Vinegar, 1 ½ tsp Lemon Juice, 1 ½ tsp Dried Mustard Powder, ½ tsp Salt, and 1 pinch Black Pepper.
- Put the immersion blender into the bowl ensuring its all the way to the bottom. Blend on high and do not lift your immersion blender until the bottom is completely blended.
- Once the majority of the ingredients have incorporated you can begin moving the head of your blender slowly, until all the oil and egg is blended together.
- Place in the refrigerator when finished.
Notes
- Your mayonnaise will still come together if you use a cold egg, however, this will dramatically impact the flavor and texture.
- Use the highest setting on your immersion blender for best results. Your mayonnaise should come together in a matter of seconds.