ingredients
for the basic mayo
1 cup vegetable oil, I like to use a cold-pressed organic oil
1/2 cup of soy milk plus extra as required
1 tsp salt
1 TBSP apple cider vinegar
for the Gochujang mayo
130g basic mayo
¼ – ½ tsp gochujang chilli flakes, depending on how spicy you like it
1 TBSP lemon
¾ tsp maple syrup or another liquid sweetener
¼ tsp tomato paste
salt to taste
for the Russian dressing
½ tsp sweet paprika
1 tsp tomato paste
2 tsp Henderson’s Relish or vegan Worcestershire
¼ tsp onion powder
¼ chilli flakes
1 + ¼ tsp maple syrup or another liquid sweetener
½ tsp dijon mustard
Salt to taste
process
To make the basic mayo
Place the oil and the soy milk in the blender and blend until thick and creamy. For a thicker mayo add more oil and for mayo with a more fluid consistency add some extra milk. Add the salt and vinegar and blend once more to combine.
Place in a jar and store in the fridge.
To make the Gochujang mayo
To the basic mayo recipe add the gochujang chilli flakes, lemon, maple syrup and tomato paste. Mix the ingredients together, either in the blender or in a bowl until well combined.
Season to taste.
Place in a jar and store in the fridge.
To make the Russian dressing
To the basic mayo recipe add the sweet paprika, tomato paste, Henderson’s Relish, onion powder, chilli flakes, maple syrup and dijon mustard. Mix the ingredients together, either in the blender or in a bowl until well combined.
Season to taste.
Place in a jar and store in the fridge.
