Ingredients
- 1⁄4 cup soy milk, at room temperature
- 1 1⁄2 tsp Dijon mustard
- 1⁄2 tsp flaky sea salt
- 1 1⁄2 tsp rice vinegar
- Generous 3⁄4 cup neutral oil
Prep Time:
15 minutes, plus 15 minutes sit time
Number of Servings:
Serves 8 (makes 1 cup)
Recipe Source:
Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu ($39.95, Phaidon Press, 2023)
Equipment
- Hand Blender
Directions
- In a deep bowl with a narrow bottom, combine soy milk, mustard, salt, and vinegar. Leave for 15 minutes to thicken.
- Using a hand blender, process to combine. Continue blending and add oil in small dollops at a time until all oil has been added and mayonnaise is stiff.
Notes
- Mayonnaise keeps for several days (or longer), stored in an airtight container in the fridge.
Nutrition Info:
185 Calories, 0 g Protein, 0 mg Cholesterol, 1 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 21 g Total fat (2 g sat), 70 mg Sodium
In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation's elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.
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