One tbsp mustard
1/2 tsp salt
1/2 tsp pepper
Two tbsp agave/ rice syrup (or honey if you eat that)
70ml soy milk
400ml vegetable oil- it is important it isn't oxidised which means it can't have been sitting with the lid off for ages. It's fine if the bottle has already been opened previously though. I don't know why this is important but the chef said it was ;)
Three tbsp apple cider vinegar
Blend the first set of ingredients- the mustard, salt, pepper, sweetener and soy milk.
While the blender is going, sloowwwlly stream in the oil. By this I mean- the oil needs to basically trickle in, nearly drop by drop. Add the oil too fast and it won't emulsify! So a very thin stream of oil going in. The slower the better!
When this is all in, while blending, add in the vinegar, spoon by spoon.
It is important to do it in that exact order: first set of ingredients, then oil, then vinegar. It should emulsify and be delicious!
You can blend in anything else that you want like garlic or herbs.
- One red cabbage (you can use a white cabbage but red is so much more flavoursome! Also you end up with pink coleslaw)
- One white onion
- Three carrots
If you have a blender with a grating setting, you can grate them all together straight into the mayo. If you are grating by hand it is best to just grate the carrots and finely slice the cabbage and the onion with a knife as they don't enjoy being grated. Basically make your veg small and then mix it in!
Serving suggestion: straight into your mouth a la Carly.