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This recipe is shamelessly plagiarized from a website on the internet. But it works!
I use a food processor. Mine is a small one that you have to hold down the button on the whole time but it has a little funnel to drip-feed oil through on the lid which is really useful for this recipe. You could maybe also use a hand blender but probably not a standing blender.
Canola has worked best for me so far. I tried olive oil, because i love the flavor of olive oil, but it gave the end product kind of a "cooked" flavor, like old fried food. I think peanut oil would have a similar effect. Grapeseed and avocado would be fancy and expensive but probably good.
Apple cider will have too strong of a scent, in my opinion. I had great results with red wine vinegar. It's common for Japanese brands to use rice vinegar, so i'll definitely try that too sometime.
I just used standard yellow mustard for this because the flavor doesn't come across strongly in the end product, but according to the recipe it's important for emulsification. I don't really see how but whatever.
Salmonella can and has occurred from the use of raw eggs in mayonnaise. However, in all documented cases, the mayonnaise was improperly acidified -- it did not have enough vinegar in it. I do not know the ph of this recipe or if it is safe in that regard. I imagine it is but I certainly can't claim to know. I might test it sometime! To stay on the safe side, you can always add more vinegar OR a splash of lemon juice for acidity without aroma. Another way to reduce your risk of salmonella is to use eggs from organic or cage-free hens.
Although I have not yet experimented with it, aquafaba (the water left over from a can of chickpeas) is often used as an egg replacement in many vegan recipes. The above recipe is designed to be foolproof, so I don't know that just swapping out the egg for aquafaba would work, or what amount of aquafaba equals one egg. These would be things to find out before experimenting. Many recipes I have seen for vegan mayo used ingredients that seemed weird or unnecessary to me (like thickeners, and maple syrup??) or they insisted on specific techniques that differed from the ones I wanted to use (such as hand blender vs food processor).
According to thekitchn:
The Formula
Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
Aquafaba should ideally be the same consistency of egg whites to function as a proper egg replacement. If it seems very watery, you can thicken it slightly by simmering it on low in a saucepan on the stove until it’s reduced by about a quarter.
1 whole egg = 3 tablespoons aquafaba
1 egg white = 2 tablespoons aquafaba
I attempted a vegan version of this recipe that worked really well but needs a bit more testing. I did the recipe exactly as listed except I replaced the egg with 3 tablespoons aquafaba. It worked OK, but I would up putting in about another half cup of canola oil to help it firm up. The end result was not quite as firm as egg-based mayo, but it was far from runny and perfectly suitable. Tasted exactly the same. My next attempt I'm going to use 4 tablespoons aquafaba and i may also try throwing in a few chickpeas for some solids.
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