Smoky horseradish and gochujang mayonnaise
Previously I've made garlic lime mayonnaise (which is ace on banh mi), but the combination of vegan mayonnaise flavours seems endless. One of my favourite condiments for spice and wow factor is gochujang, a Korean chilli paste, so when considering the next mayo variation this seemed an obvious choice. Vegan Miam recently published a similar recipe that kicks the heat up a notch using Thai bird's eyes chillies, so if you like serious spice then check out her recipe too.
While I was at it, since every household needs as many jars of whipped oil as possible, I decided on a horseradish and liquid smoke mayonnaise. If you really like the pungent nasal punch imparted by horseradish then, by all means, add more. And then some.
Gochujang Mayonnaise
If you have a high performance blender, vegan mayonnaise will come together in mere seconds, but it will work in other blenders and food processors too (you may need to increase the speed). Once you start experimenting with flavours you may never buy store bought mayo again!
Ingredients
- 60 millilitres (¼ cup) unsweetened soya milk
- 30 millilitres (2 tablespoons) white wine vinegar
- 1 tablespoon Gochujang
- 1 teaspoon sugar
- ½ teaspoon sea salt flakes (Maldon is recommended)
- ¼ teaspoon dijon mustard
- 1 clove garlic
- 240 millilitres (1 cup) flavourless vegetable oil
Directions/Method
- Add all of the ingredients except the oil to your blender and run on slow speed until ingredients are incorporated. While the blender is still running, slowly add the vegetable oil. As the oil is added the liquid will thicken. Switch off as soon as the last bit of oil is incorporated.
- Author: Kip Dorrell
- Makes: About 300 millilitres
- Cuisine: Condiments
Smoky Horseradish Mayonnaise
Vegan mayonnaise is a deceptively easy condiment to make at home – so much so that in the course of following a recipe calling for mayo I'll often just whiz some up on the spot. It keeps for awhile in the fridge, but you'll probably get through it long before its use by date. Horseradish and smoke are the perfect combination, and work well in this simple vegan mayo preparation.
Ingredients
- 60 millilitres (¼ cup) unsweetened soya milk
- 30 millilitres (2 tablespoons) white wine vinegar
- 1 tablespoon prepared horseradish
- 5 millilitres (1 teaspoon) liquid smoke
- 1 teaspoon sugar
- ½ teaspoon sea salt flakes (Maldon is recommended)
- ¼ teaspoon prepared mustard
- 240 millilitres (1 cup) flavourless vegetable oil
Directions/Method
- Add all of the ingredients except the oil to your blender and run on slow speed until ingredients are incorporated. While the blender is still running, slowly add the vegetable oil. As the oil is added the liquid will thicken. Switch off as soon as the last bit of oil is incorporated.
- Author: Kip Dorrell
- Makes: about 300 millilitres
- Cuisine: Condiments