Flavoured Mayonnaise & Vegan Mayo
The world is your oyster when it comes to mayo! You can sweeten, sharpen, heighten and combine flavours to your hearts content to result in the perfect creamy condiment, but there really is no comparison (we think anyway) between store bought, and homemade mayos. We like to finish ours off with a dollop of one of our gorgeous relishes.
Prep time: 10 mins
Cooking time: 0
Serves: 4
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Flavoured Mayonnaise1 Egg10g Water223g Oil of choice (works best with rapeseed or other mild flavoured oils)1 tsp Dijon Mustard1⁄2 tsp sugar or honeyPinch of salt2 tbsp vinegar1-2 tbsp of Chargrilled Pepper/Tomato & Chilli JamVegan Mayonnaise40g Chickpea water133g Oil of choice (works best with rapeseed or other mild flavoured oils)1tsp Dijon Mustard1⁄2 tsp Sugar2 pinches Salt1.5 tbsp Vinegar1 tbsp Chargrilled Pepper Relish/Tomato & Chilli Jam
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- Flavoured Mayonnaise:
- Add egg, water, mustard, sugar and salt to a narrow jug.
- Place hand blender over mixture and pour in all of the oil.
- Start blending and gradually raise the blender until all of the oil is emulsified.
- Remove hand blender and add vinegar and relish of choice.
- Blend again for 10-20 seconds until incorporated. Serve.
- Vegan Mayonnaise:
- Place all the ingredients in a jug and blend using a stick blender until thick and creamy - about 10 seconds.
- Spoon in the Tomato and Chilli jam and mix.
- Store in a labelled empty jam jar in the fridge (it should keep for about 2 weeks).
Ingredients
- Flavoured Mayonnaise
- 1 Egg
- 10g Water
- 223g Oil of choice (works best with rapeseed or other mild flavoured oils)
- 1 tsp Dijon Mustard
- 1⁄2 tsp sugar or honey
- Pinch of salt
- 2 tbsp vinegar
- 1-2 tbsp of Chargrilled Pepper/Tomato & Chilli Jam
- Vegan Mayonnaise
- 40g Chickpea water
- 133g Oil of choice (works best with rapeseed or other mild flavoured oils)
- 1tsp Dijon Mustard
- 1⁄2 tsp Sugar
- 2 pinches Salt
- 1.5 tbsp Vinegar
- 1 tbsp Chargrilled Pepper Relish/Tomato & Chilli Jam
Method
- Flavoured Mayonnaise:
- Add egg, water, mustard, sugar and salt to a narrow jug.
- Place hand blender over mixture and pour in all of the oil.
- Start blending and gradually raise the blender until all of the oil is emulsified.
- Remove hand blender and add vinegar and relish of choice.
- Blend again for 10-20 seconds until incorporated. Serve.
- Vegan Mayonnaise:
- Place all the ingredients in a jug and blend using a stick blender until thick and creamy - about 10 seconds.
- Spoon in the Tomato and Chilli jam and mix.
- Store in a labelled empty jam jar in the fridge (it should keep for about 2 weeks).
