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Homemade Grapeseed Mayonnaise

Posted By IsaChandra On July 7, 2013 @ 6:44 pm In Condiment,Featured,Gluten Free,Recipe,Recipes Featured,Sauces | 187 Comments

Makes 1 1/2 cups
Total time: 15 minutes || Active time: 15 minutes

Most people figure it out as children: Are you a mayo person or not? My sister Michelle wasn’t. She was straight-up ketchup. But I needed few excuses to slather, dip and otherwise defame any morsel with some mayonnaise. Cans of tuna with lots of it; slather it on the bread, too. Salads, burgers, French fries (how European of me)…you name it, it got mayo.

But I’m not sure what makes a mayo person a mayo person. Is everyone else just afraid of living? In fact, I could hold a spoonful of it in front of my sister’s face if I wanted to see her cry. But I only did that once in awhile.

And I still love mayonnaise. There are plenty of decadent and delicious vegan varieities on the market these days (and, yes, plenty of not so great ones, too.) But there’s just something so homey about making your own! A connection, I guess. To the land, to your kitchen, to life, and probably mostly to your blender.

The thing is, I haven’t had that much success with a convincing homemade vegan mayo. I mean, pureed tofu and stuff can be good but in the end it’s still pureed tofu. I want something thick and fatty and creamy and tangy — something that would make my sister cry. And I think I’ve found it!

For the oil, I chose grapeseed because I based it on my favorite storebought vegan mayo: Vegenaise in the purple jar! But I bet olive oil would work, or maybe an olive / canola combo? I am also in love with the Olive Oil Flaxseed Lowfat Vegenaise so in went the flax seeds, and I think that’s what’s making the difference, helping to emulsify and stabilize the ingredients and keep everything on the up and up.

This homemade version was so fresh and delicious, it just leveled up everything it touched. My chickpea salad sandwiches became even more precious. My potato salad was a work of art. I used some as the base for a ranch dressing, and dolloped a little (ok a LOT) on a veggie burger. And life was good. And my sister, well, she was three states away and safe…for now!

Hope you enjoy, and come back later this week for a few recipes utilizing this mayo, including this simple Chickpea Salad Sammich!

Recipe Notes

~I think that the kind of milk you use here is way important. Choose the most neutral tasting milk you can find. I would NOT go for hemp or oat milk here. I used unsweetened original flavored Blue Diamond Almond Milk. I know that other almond milks have a pronounced almond taste, so if you can’t find Blue Diamond, then I’d go for an unsweeteend unflavored soymilk. I wish Vitasay still existed in the states! But life is cruel and it doesn’t.

~Depending on the strength of your blender, your times may differ. The important thing is to pay attention to consistency through each step. I use a Breville, which I love and recommend! But no matter your machine, you have to get the flax seeds good and blended, so that the flecks are barely noticeable. That activates its gloopy properties and will also make your mayo prettier.

~ The other important thing to remember is that the oil needs to be added little by little. A lot of mayo recipes say to stream it in slowly but all at once, and I don’t think that is quite necessary. Just add it a tablespoon or two at a time, blend for awhile, then add more.

~The taste of this mayo is very strong at first; the vinegar and salt mellow out over time, so don’t adjust straight from the blender. Let it chill for at least a few hours before deciding on any tweaking you’d like to do for next time.

~Can you use a different vinegar? I’d think so! Distilled white, or apple cider will probably work well. I just prefered the taste of white wine vinegar. I use lemon juice, too, because it adds a brightness to the mix that the vinegar alone lacked.

1/2 cup unsweetened almond milk (see note)
1 1/2 tablespoons ground golden flax seeds (sometimes called flax meal)
2 teaspoons sugar
1 teaspoon ground dry mustard
1 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 cup grapeseed oil

Combine milk and ground flax in a blender. Blend on high speed until flax meal is barely noticeable, and the mixture is frothy, about a minute.

Add the sugar, dry mustard, onion powder, salt, vinegar and lemon juice, blending for a few seconds to combine.

Now begin to add the oil. With the blender running, use the hole at the top to stream in a tablespoon at a time, blending for about 30 seconds after each addition (if using a high power blender like Vitamix 5 to 10 secs should do it.). Give your blender a break every now and again so that it doesn’t heat up the mayo. You should notice it thickening by the halfway point. By the time you’ve used 3/4 of the oil, it should be spreadable. And with the last addition, you should have a thick mayo. If it seems watery, keep blending.

It will probably taste saltier and tangier than you’d like straight out of the blender, but trust me, the flavors mellow and becomes perfect. Transfer to glass tupperware, seal tightly and refrigerate for a few hours, and it will thicken even further. Use within a week.

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