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Egg and dairy free mayonnaise

29.11.2014 18:10

This is a really useful basic sauce which can be flavoured in endless ways to fit all types of food. The lecithin in the soy makes it beautifully creamy. You need to get the instructions right though, as it only thickens if you add the olive oil slowly and leave time to let it sit in the fridge for half hour (or more).


  • ˝ cup soy milk
  • ˝ clove garlic, very finely chopped
  • ⅓ tsp salt
  • 1 tsp lemon juice
  • ⅓ tsp mustard (optional - I sometimes use this, sometimes not, depending on what the sauce is to be used for. But no matter what, only use very little as the strong flavour takes over otherwise)
  • ˝ cup olive oil


  1. Add all ingredients apart from the olive oil to a blender and let it run for a minute, before very slowly adding the olive oil, while still blending on full speed. The slower you add the olive oil, the easier it will be for the sauce to thicken, to take your time. No rush.
  2. Adjust the seasoning (more salt, mustard, lemon juice) before pouring it into a covered jar and placing it in the fridge for at least half hour.

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