Everyone needs a mayonnaise recipe in their home recipe book.
Sure it’s easy to go and buy Vegan Mayonnaise these days but if you want to make one a bit cheaper or you’ve forgotten to write it on your shopping list and come home empty handed here’s a great recipe for those situations when you just need a pot of mayo to dunk your chips in!
Being big fans of Indian food, Martin and I often go to a our favourite restaurant Delhi Wala in Whitton. The food there is crazy good, the cooks put so much love into every dish that you could literally close your eyes and point to the menu feeling sure that you had ordered a knock out dish every time!
This is where we discovered the holy grail that is Black Salt! Straight away we knew this was the missing ingredient to our vegan mayonnaise.
Black salt has a sulphur-ish, eggy smell which is perfect for creating that eggy vibe in a eggless mayo.
This recipe is a favourite of our friend Lupe (aka Luke) who loves this stuff and asked me if I could hurry up and get this on the blog.
This ones for you Lupe!
- 1 box of silken tofu (drained)
- 2 tsp fresh lemon juice
- 1 tsp apple cider vinegar
- 2 tsp dijon mustard
- ⅓ cup vegetable oil
- a big pinch of sea salt
- a big pinch of black salt
- Combine the tofu, lemon juice and mustard in a blender or with a wand blender for about 30 seconds or until the tofu is smooth.
- While blending, slowly add in the oil until emulsified and the mixture thickens.
- Add the salt and blend.
- Taste and adjust seasoning as needed.
Other recipes on the blog: