Plant based emulsions and mayonnaise technique and recipe by award winning chef Eddie Shepherd

I explain emulsions, their importance as a classic technique and how you can easily make vegan emulsions. In the video I focus on using soy milk as a natural emulsifier and demonstrate how to make a simple cream replacement and a delicious vegan vanilla mayonnaise (recipe bellow).

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Video Timestamps -

00:00 Introduction
0:26 About emulsions
2:00 Vegan emulsions
2:16 Simple soy milk cream
2:29 Vanilla mayonaisse
4:22 Outro

Vanilla Mayonnaise Recipe

60g fresh lemon juice
40g soy milk
1 garlic clove chopped
20g Dijon mustard
Seeds of one vanilla pod
0.5g xanthan gum
150g cold pressed rapeseed oil

Place all the ingredients except the oil into a tall jug and blend well with a stick blender.
Gradually emulsify in the oil by drizzling it slowly into the jug while blending.

Basic 50/50 Olive Oil ‘Cream’ Emuslion

200g olive oil
200g soy milk

Simply blend the oil and soy milk together.
They will form an emulsion the consistency of single cream

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