I'm beginning to think this whole "egg-free mayonnaise" thing is an extremely elaborate practical joke. I have exhausted all the tips Google has yielded, so I'm hoping someone on here has an idea what else I might be doing wrong.
Here's my basic recipe (variations I've tried are listed below):
1/2 cup soy milk
1 cup sunflower oil
1/2 tsp salt
1/2 tsp mustard
1 tsp vinegar
1 tsp lemon juice
Combine everything but the oil and whisk.
Add the oil in super tiny amounts, whisking like crazy each time.
Result: a very homogeneous white soup the consistency of water. There are no visible oil droplets. It takes about ten to fifteen minutes for the first oil droplets to appear, and a few hours for an actual layer of oil to form.
Soy milk and oil are both at precisely 28°C (82°F).
Things I've tried so far:
- with a blender.
- with an immersion blender.
- with an electrical whisk.
- with a whisk.
- with a fork.
- on a boat. No, wait, that's Dr Seuss.
- add 1 or 5 tsp of soy lecithin. Does nothing, but despite soy lecithin's supposed tastelessness, the result tastes terribly of soy.
- have ingredients at 23°C (73°F) instead of 28°C.
- use oat milk instead of soy milk.
- use a warm water/soy flour mixture instead of soy milk.
- use a different oil.
- add xanthan. This makes a somewhat thicker, but terribly clumpy mixture that you really don't want to eat.
- different blender speeds.
- quadruple the amount of oil. This resulted in a much larger amount of soup.
- continue mixing for ten additional minutes. Resulted in my hand falling asleep from holding the hand mixer for so long.
I am so very out of ideas. Any help is greatly appreciated.
Edit: tried a few more things and added them to the list of things that do nothing.