It’s not quite as tricky to get hold of vegan mayonnaise as it has been in the past, but if you’re like me, nothing beats making your own. Sometimes. Like when you’ve run out and the shops are closed.
- 125ml soya milk
- 4 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- Pinch paprika
- 185ml Olive oil
- 1/2 teaspoon Xanthan gum
I use a stick blender for this kind of mixing, but if you’ve got super strong arms and want to use a whisk, or you just want to whack it in the blender, it “should” all work.
Whisk the milk, lemon juice, mustard and paprika together until thoroughly combined. Slowly add the oil whilst blending. Finally add the xanthan gum to bind the whole thing together.