• 1/2 cup soya milk unsweetened
  • 1/2 tsp salt
  • 1/4 tsp black sea salt (or to taste for egginess)
  • 1/2 tsp maple syrup
  • 1/2 tsp dijon or wholegrain mustard
  • 3/4 cup of plain oil, rapeseed or plain vegetable oil


  • STEP 1
    Place all of the ingredients into a blender apart from the oil on a high setting until they are all mixed well and broken down.
  • STEP 2
    Scrape down the sides of the blender to get any loose bits back in the mix.
  • STEP 3
    Switch back on blender on a high setting and VERY slowly add the oil, almost drip by drip or a stream no wider than a pencil lead!! Be patient !!! Check consistency. If you like it runnier, leave it, thicker, add more oil.Stop occasionally to test for seasoning.
  • STEP 4
    Transfer to a clean sterilized jar or bowl and keep in the fridge for 2-3 days.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating