Equipment
Ingredients
Emulsion Base
- 100 ml unsweetened unflavored almond milk, room temperature
- 10 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 2 g fine sea salt
Lipid Layer
- 200 ml neutral oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 89 kcal
- Protein
- 0 g
- Carbohydrates
- 0 g
- Fat
- 10 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 45 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 4 mg
- Calcium
- 10 mg
- Iron
- 0.0 mg
- Magnesium
- 0 mg
- Phosphorus
- 0 mg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.3 mg
- Folate
- 0 mcg
- Water
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the room temperature almond milk, lemon juice, Dijon mustard, and fine sea salt in a tall, narrow blending jar. It is crucial that the milk is near 20 C / 68 F to ensure proper emulsification.
Carefully pour the neutral oil over the almond milk mixture. Allow the mixture to sit completely undisturbed for 1 minute so the oil floats to the top and clearly separates from the milk layer below.
Insert the immersion blender all the way to the bottom of the jar. Turn it on high speed and hold it completely still against the base for about 1 minute. Watch as the bottom layer turns stark white and thickens.
Once a thick white base forms at the bottom, slowly tilt and raise the immersion blender up and down. This gentle motion pulls the remaining oil on top into the vortex, emulsifying it completely into a thick mayonnaise.
Transfer the finished mayonnaise into an airtight container. Refrigerate it for 15 minutes before using; the cooling process solidifies the fats and thickens the sauce to a perfect spreadable consistency.
Chef's Notes
- Temperature is the absolute most critical factor for a stable vegan emulsion. Almond milk straight from the refrigerator will seize and repel the oil, resulting in a broken, soupy mixture.
- For the most authentic mayonnaise flavor, select an oil with a completely neutral taste profile. Grapeseed, safflower, or expeller-pressed canola oil work brilliantly. Extra virgin olive oil will impart a bitter, overwhelming taste due to its robust polyphenols.
- The geometry of your blending vessel is not optional for the immersion blender method. The jar should be just slightly wider than the head of your blender to force the oil and milk together through the blades in a tight space, guaranteeing a rapid emulsion.
Storage
Refrigerator: 1 week — Store in an airtight glass jar.
Troubleshooting
The mayonnaise remains thin, watery, and separates
Cause: The almond milk was too cold, or the blender was pulled up too quickly before the base could form.
Fix: Add a teaspoon of Dijon mustard to a clean, tall jar. Place the immersion blender inside, turn it on, and slowly drizzle the broken mayonnaise mixture into the mustard to establish a new, stable emulsion.
Prevention: Allow all ingredients to sit at room temperature for 30 minutes before starting, and do not move the blender until the bottom is thoroughly thick.
Cultural Context
Traditional mayonnaise originates from the Mediterranean coast, historically relying on the heavy concentration of lecithin in raw egg yolks to forcefully bind oil and water into a stable, cohesive sauce. Modern plant-based gastronomy replicates this culinary miracle by utilizing the natural proteins and complex carbohydrates found in nut and seed milks. This almond milk adaptation honors the classic dense texture and rich acidity of traditional French mayonnaise while providing an accessible, inclusive alternative for diverse dietary needs.
