Soy-milk mayonnaise-style sauce
An untested eggless emulsion made by blending unsweetened soy milk with vinegar and Dijon, then slowly adding neutral oil. The 265 g formula has no validated shelf life.
Recipes
1504 records with their sources, across 11 categories.
All condiments57
Fermented, enzyme-ripened and mixed seasonings45
Garum and fish sauces5
Adjacent and excluded4
Legume, seed and plant-protein ferments2
Acid and oil pickles1
Fermented, enzyme-ripened and mixed seasonings45Garum and fish sauces5Adjacent and excluded4Legume, seed and plant-protein ferments2Acid and oil pickles1Filtered to
Recipes
Elevated risk
Lime mayonnaise
An untested mayonnaise variation that replaces part of a neutral base’s vinegar with lime juice and finishes with optional lime zest.
Elevated risk
Pandan sangkhaya
A green Thai custard of pandan juice, coconut milk, egg yolks and sugar, cooked over a water bath until it coats a spoon and served for dipping soft bread, toast or sticky rice.
Coconut chutney
A coconut chutney whose ground base is finished with a separate oil tempering of mustard, urad dal, curry leaves and spices; the author pairs it with South Indian breakfast foods and snacks.