If there’s a world with no mayo in it, I don’t want to live there.
Creamy, drippy, luscious… it’s the perfect topping for burger, or for dressing a salad. I also like to use it as a dip–yam fries love this stuff, and polenta fries might be my favourite.
I think people are afraid of making mayonnaise, though it’s not really that hard to do. Basically, you take an egg yolk, add acid, and then finish with oil to create an emulsification. Obviously if you’re a vegan, the egg yolk is out.
There certainly are commercial vegan mayo options out there to buy, but why not make your own? It’s cheaper, fresher, and delicious-er. Oh yeah.
In this case, aquafaba makes a pretty good stand-in for the egg yolk, though it is more of an egg white replacement in general. However, with the right tools and the right ingredients, it’s super doable.
You’ll need an immersion blender. You could certainly make this in a regular blender, but the quantiles would need to be at least doubled. For making smaller quantiles like this, an immersion blender is perfect.
Please don’t be scared by the fact that this recipe calls for an entire head of garlic. Yes, yes, you’ll be safe from vampires (I’m watching a lot of Buffy lately), but also, roasting the garlic makes it sweet, not strong. The texture of the roasted garlic is also going to help to give the mayo body and thickness, as well.
By the way, once you have the base recipe mastered, there are a million different ways to flavour it–variations abound!
Here’s how to make vegan mayo: