Vegan Mayo

This is our infamous crust dipper swell as accompaniment to our beer battered pickled cucumbers, beets and onions. We add some kimchi liquid to ours just before we serve.

This will make approximately 25 servings of mayo and will keep in the fridge for a week.

Ingredients

  • 500ml soya milk (don’t use other plant based milk - we’ve tried. They don’t work as well so learn from our mistakes!)

  • 500ml rapeseed oil

  • 15ml Dijon mustard

  • Pinch of Maldon sea salt 

  • 25ml apple cider vinegar 

Method

  1. Pour all the ingredients together (except ACV) into a domestic blender. Turn on a low setting and blend.

  2. Within 60 seconds the mayo will thicken, as it does add the ACV and continue for a maximum of 1 minute.

Voila! You now have amazing vegan mayo which will keep in a fridge for up to 5 days. 

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Tips

  • For extra flavour you could add chopped tarragon or crushed garlic or indeed experiment with any flavour enhancer within reason.