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Soy-milk mayonnaise-style sauce

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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.

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Illustration of pale soy-milk mayonnaise-style sauce beside soy milk and soybeans.

Overview

This small, eggless mayonnaise-style sauce is a modern, untested development formula. It combines plain unsweetened commercial soy milk, vinegar, Dijon, salt and sugar, then blends in neutral refined oil. The reported yield is nominally 265 g. The sauce is an emulsion, not a ferment, and the ingredient list does not make it shelf-stable.

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Research background and limits

A published study examined soy milk as an emulsifier in mayonnaise. The researchers prepared their soy milk from full-fat soy flour and hot water, reported a protein content of 10%, and tested replacement of egg with soy milk at 25%, 50%, 75% and 100%. Their mayonnaise model also included xanthan and guar gums and used controlled mixing equipment. Compared with the egg-yolk control, stability and viscosity declined as the soy-milk share increased; sensory acceptance was reported as similar to the egg control through 50% replacement. The paper appeared online in 2012 and in a 2014 journal issue. These findings show that soy milk can form a mayonnaise-style emulsion under the tested conditions. They do not validate this recipe: its commercial soy beverage, proportions, lack of added gums, home blender and storage conditions differ from the research formulation.

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Making this development batch

The method combines soy milk, vinegar, Dijon, salt and sugar in a narrow blending vessel before oil is added. With the blender running, the oil is streamed in gradually until the sauce looks creamy. The motor should not be allowed to appreciably warm the mixture. These steps describe the report's proposed home method; they are not the laboratory process from the paper and have not been tested as a safety or performance protocol. The type and protein content of soy beverages vary, so the report asks cooks to keep to the same brand during development. It does not establish that another brand, oat drink or almond drink can be substituted one-for-one.

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Flavor and texture

The listed ingredients suggest a creamy, tangy sauce with mild mustard, a little sweetness and a possible soy note. That description is an expectation based on the formula, not a sensory result: no batch has been tested. The cited research found that formulation changed stability, viscosity, color and sensory scores, which is one reason this recipe does not promise a particular thickness or taste. If a development batch separates or stays thin, the record supplies no validated rescue procedure; changing the soy drink, oil stream, vessel and ingredient ratios together would also make it hard to identify what changed.

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Allergens, handling and storage

Soy is a major food allergen identified by the FDA. This formula also contains Dijon mustard, so check the mustard product and avoid serving the sauce to anyone with a relevant allergy. Removing egg removes the egg hazard but does not establish that the sauce is safe at room temperature or for long storage. Use clean equipment, refrigerate promptly and keep the refrigerator at 4°C or below under general FoodSafety.gov advice. No final pH, pathogen-reduction step or recipe-specific storage life is established. The recipe is not for canning or room-temperature storage.

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History

This is a contemporary experimental sauce inspired by published research on soy milk as a mayonnaise emulsifier. The cited researchers prepared soy milk from full-fat soy flour; that experiment does not date or locate this separate retail-soy-drink formula.

Ingredients

Yield 265 g nominal · Scaling: source batch only

Plain unsweetened commercially processed soy milkUse the same brand during development; formulations differ.
70 g
Neutral refined oilUse a fresh refined neutral oil.
170 g
Distilled vinegar labelled 5% acidity
15 g
Dijon mustard
5 g
Salt
2 g
Sugar
3 g

Method

Risks and precautions · Standard risk
Soy allergen

Soy milk is a major food allergen and is a central ingredient in this formula.

Hazard source
Unvalidated storage life

This uncooked emulsion has no measured microbiological shelf-life or validated final pH, and egg-free composition does not establish shelf stability.

Hazard source

Identify soy milk clearly in the ingredient list and avoid serving it to anyone with a soy allergy.

Control source

Use clean equipment and promptly refrigerate the perishable sauce at 4°C or below. General refrigeration guidance does not establish its safe storage life.

Control source

Contains soy and mustard.

Untested development formula: not kitchen-tested, sensory-validated or shelf-life tested.

Eggless does not mean shelf-stable. This recipe has no measured final pH, validated pathogen reduction or storage duration.

Do not can or store at room temperature.

  1. In a narrow blending vessel, combine the soy milk, vinegar, Dijon mustard, salt and sugar.
  2. Blend the mixture until uniform.
  3. With the blender running, add the neutral oil slowly in a thin stream until the sauce becomes creamy.
  4. Stop before the blender motor appreciably warms the mixture. Record the soy-milk brand used; plant drinks with different formulations are not tested one-for-one substitutes.
  5. Transfer to a clean covered container and refrigerate promptly. This is an untested fresh sauce, not a shelf-stable product.

Conditions

Yield265 g nominal
Temperature controlRefrigerated

Places

Unknown

Relationship not established · Place not established

Published research studies soy milk as a mayonnaise emulsifier but does not locate or date this separate retail-soy-drink formula.

Location source 1 →

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