Mayonnaise

Being a true Colombian, I grew up eating potatoes with mayo at every asado, mixing it with ketchup to make my salsa rosada, and adding it to my burgers, among other dishes. Mayo is a heartwarming sauce; it's basic and incredibly useful for creating many recipes, including burger patties.

That's why I'm eager to share my mayonnaise recipe with you. It's easy, fast, and it lasts for a very long time in your fridge.

What you need

● Blender or immersion blender
● Deep container to blend - if you use immersion
● Spatula
● Container to keep in fridge

Ingredients

● 500ml oil (I used avocado for this, but you can use any kind. Just be aware that this will affect the results, but you will still have a good consistency)
● 1 cup soy milk (I’ve used different milks for this one, but definitely, if you want good results, stick to soy milk)
● 2 tbs apple cider vinegar or lemon
● 2 tbs white wine vinegar or red vinegar
● 1/2 tsp kala namak aka black salt (this could be avoided)
● 1/2 tsp fine salt
● 2 tbs onion powder
● 1 1/4 tsp flaxseed powder

Process

1. Mix soy milk and apple cider vinegar to create a butter milk. Set aside for 5 to 10 minutes
2. Measure all the ingredients. You can put together the dry ingredients
3. When you get the buttermilk, add to a deep container and mix it with the dry ingredients. Make sure to blend it for a few seconds, avoiding crumbs
4. Slowly, add the oil and be sure every time to mix it well until it looks emulsify
5. Transfer to a container and keep it in the fridge

Notes

● This recipe yields around 3 cups
● The shelf life of this mayo is around 10 days in the fridge
● You can add other spices to this recipe for extra flavor, ex. you can add 1 tsp of garlic powder, paprika, or turmeric for color
● You can use it to create more recipes, like dressings, including ceasar.
● Avocado oil or a good olive oil are my best recommendation for this recipe!