Mayonnaise or Aioli

by Editorial Staff

Summary

Prep Time	3 mins
Total Time	3 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

First put soy milk and oil together in a container, then puree briefly (5 - 10 seconds) with the hand blender until a cream of the desired firmness is obtained. It probably works better when the oil and soy milk are at the same temperature, and lemon juice should also be helpful if the oil does not bind properly - but I mostly ignore both and have not had any problems so far.
Then season the whole thing with salt (about half a teaspoon, I always do it by feeling) and pepper. If you want, you can also add vinegar, mustard, maple syrup or the like.
For aioli, chop 1 clove of garlic (or two) and mix in.
Keeps in the refrigerator for about 1 week.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.