MAKES ABOUT 1½ CUPS
Don’t get me wrong, I know store-bought mayo is a breeze. But did you know that you can make your very own at home as well? Traditionally, mayo recipes use egg yolks, which have sulfur. To make up for this flavor, I use kala namak as the salt, which has naturally occurring sulfur. I know this may sound overpowering, but it’s not. It’s actually quite subtle and provides a nice depth of flavor. You can easily double this recipe if you need to.
½ teaspoon kala namak salt
1 teaspoon sugar
1 teaspoon dry mustard
2 teaspoons rice vinegar
1 teaspoon lemon juice
½ cup cold, plain unsweetened almond milk
1½ cups sunflower oil
Place the kala namak, sugar, dry mustard, rice vinegar, lemon juice, and milk in a high-speed blender. Blend for 15 seconds on high speed. Reduce the speed to medium and add 1 cup of oil, a few tablespoons at a time, slowly. Increase the speed to high to blend until the mixture becomes thick and creamy.
Decrease the speed to medium and blend in the remaining ½ cup oil. The mixture might get stuck, as it will become thick. Try switching back and forth between low speed and high speed to get it moving. If you need to, turn off the blender and mix the top into the bottom with a utensil. Continue to blend until all the oil is mixed in thoroughly.
Using a spatula, transfer the mayo into a tightly sealed jar, place in the fridge, and chill until the mixture is firm. This will keep for a few days.
lagniappe: If the blender is going for too long, it will create heat, which will then break the mayo, turning it into a useless oily mess. Fortunately, this mayo does come together quickly but just keep that in mind if you give this one a go.