How to make vegan mayonnaise

I was in search of vegan mayonnaise at the grocery store yesterday and was standing in front of the shelves where you can find mayonnaise. I had around thirty-five brands in front of me with some differences in taste and light or full fat. Two of the options was vegan. Not made out of an egg. Both of the brands were sold out and on the shelf stood a cute note saying that the store had a  back order and would receive new shipment as fast as the manufacturer could deliver.

Out of all these brands, the only mayo sold out was the vegan one. What do we learn from that? What does the public want? I was mildly amused because if I could not buy the mayo I had to make it, and I had tried and failed many times before so I was not that keen on making another try. This time I succeeded, though. I was so happy that I called my sister in the middle of the night to tell her. She knew my struggle with the mayo making. I think that the secret this time was my oven. All the ingredients had to be in the same temperature and the best way I could accomplish that was to turn on my oven and put the ingredients on the counter or the stove (which obviously was turned off) above the oven.

Fraser was on in the background and I smiled when he dated a young woman that had cut out meat, dairy and was basically a vegan. I think it is difficult today, not being able to buy everything I want at the grocery store, I wonder how it must have been then:) (The series aired 1999-2004.)

The recipe for the vegan mayonnaise is:

3 tablespoons of chickpea water.
1 teaspoon of dijon mustard
1 teaspoon of vinegar
3 dl (1.3 cups) of rapeseed oil

Mix the first three ingredients with an electric mixer and then slowly pour the rapeseed oil in. It should go fast to thicken up.

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