100 ml. of soy milk
1 tbsp. of lemon juice
a pinch of salt
Preparation
To start, cut the beet cubes and place them in a tall glass.
Next, add the soy milk and salt, then mix until you get a smooth consistency.
Slowly pour in the sunflower seed oil while continuing to beat on low speed.
When the mixture reaches the desired consistency, add the lemon juice and beat for an additional minute.
Finally, transfer the mayonnaise to a jar and store it in the refrigerator until ready to serve.
Tips:
If you prefer a thicker texture, increase the amount of beet or use an oil with a higher smoke point.
To intensify the flavor, add a tablespoon of mustard or a pinch of black pepper to taste.
Beet mayonnaise can be kept in the refrigerator for 3-4 days.
Variants:
If you are looking for a creamier mayonnaise, replace the soy milk with vegetable cream.
For a spicy touch, you can add some to personal taste.
If you are looking for an additional aroma, add a tablespoon of chopped green onion.
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