Aioli and Veganaise

There are maybe millions of websites, blogs and Youtube posts that show how to make mayonaise without egg. Years ago i tried it several times but it never came to work, recently I discovered the website of Losune where it is pointed out that all ingredients must have room temperature. That’s how it worked now also for me and I’m really excited:-)

All ingredients must be at room temperature

Basic ingredients for an aioli or veganaise
200 ml Oil
100 ml soybeans Milk
2 teaspoons of white wine or fruit vinegar
1/2 Teaspoons of salt

Actually all cooking oils can be used, the best experiences I have made with rapeseed oil

Aioli
For my aioli, I use the basic ingredients and add 4-6 medium to large cloves of pressed garlic
Veganaise
For the veganaise, simply omit the garlic and add ingredients like mustard, spices and sweetener instead. So that the Veganaise does not look so pale – like all the industrial mayonnaises – it can be coloured with a pinch of turmeric ( Attention not too much due to the strong taste)
Preparation
The ingredients I put in a jam glass with a large opening so that the blender fits in
Simply mix the contents of the glass – it will emulsify with the soy milk and the vinegar.
The jam glass can then immediately be put in the fridge and there is nothing to wash apart from the measuring cup, the teaspoon and the blender 🙂

Here a variant – non vegan – with red Thai Curry (green Thai Curry fits even better)

I like to use the aioli for sandwiches or peeled potatoes and the veganaise for my potato salad:

Potato Salad

Two kg of boiling potatoes
a medium sized onion (who likes)
Chives and / or herbage de salad (mixture)
2-3 pickled gherkins (salty Cucumbers in vinegear)
1-2 vegetable broth cubes in good quality, with 150 ml Water
4 (or more) large tablespoons of Veganaise

Cook the unpeeled potatoes “aldente”, let them cool
While the potatoes are cooking:
Peel and chop (fine cut) the onion
cut the gherkins in 5 mm large cubes
prepare the vegetable broth (it should be very generous – dark and salty)
then put the veganaise with the herbes, the onions and the gherkins in a large bowl and mix with a spoon.

Peel the still warm potatoes, cut them into 2-3mm slices and carefully place them in the bowl (make sure that the slices remain as intact as possible, if the potatoes are a little too strong cooked and break apart, just cut them a little thicker)
Then spread the vegetable broth over the potatoes and let soak for 10 minutes
Carefully shift the potatoes until they are covered with the sauce all around and let them soak again

Enjoy when still warm if possible
Fits great with all kinds of vegan and non-vegan food
Leftovers of such potato salad I have stored in the fridge for a week without problems