-
1
I use an immersion (stick) blender.
-
2
I assume a regular blender would work just as well, and probably a food processor too.
-
3
Place soy milk, salt and mustard (if using) in blender jar.
-
4
Measure out oil and set aside ready for use.
-
5
I measure out the maximum, and stop pouring (directions in step 5) when I reach the desired consistency.
-
6
Turn on blender on med-high and blend milk for 20-30 seconds.
-
7
While still blending, start pouring the oil slowly into the jar.
-
8
After about ten seconds the mixture should begin to thicken.
-
9
Keep adding oil until you reach almost your desired consistency.
-
10
You can make it anything from watery to very thick.
-
11
The more oil you use, the thicker and creamier the final result.
-
12
Add the vinegar and keep blending until you're happy with the result.
-
13
Taste and correct if necessary.
-
14
Blend again for a few more seconds if you do.
-
15
Options: This recipe is very versatile and can be turned into any mayo-based dressing.
-
16
For example: Caesar salad dressing: add 1 minced clove of garlic, 2 tbs water and 1/2 teaspoon sugar.
-
17
Aiole: add 2 cloves garlic and 1/2 tsp freshly squeezed lemon juice.
-
18
Please share your own variations!
-
19
Keeps fresh for at least a week if stored refrigerated in an airtight container.
-
20
May keep for longer, but I prefer making small batches more often.
