(If you prefer it sweet, add about 1 teaspoon of beet sugar or honey)
If using shio-koji instead of salt
Shio-koji is a little sweet, so omit the honey
Mix the soy milk with salt and honey. Put in a blender or food processor, and process for 2 to 3 minutes while adding the oil a little at a time. Add the vinegar at the end and process again.
If you don't have a blender, mix salt and honey (or shio-koji) with the soy milk. Beat with a whisk while adding the oil little by little.
When the mixture is smooth, add the vinegar and mix well. When you add the vinegar it will suddenly turn mayonnaise-like in consistency. Done!
To make shio-koji, refer to Recipe ID: 1849107. Just combine salt, malted rice and water and wait 10 minutes and it's made.
Story Behind this Recipe
Storebought mayonnaise is made with eggs full of antibiotics, preservatives, genetically modified oil, mysterious extracts and all kinds of puzzling ingredients. If you make your own mayonnaise, the only things you'll be eating are soy milk, oil, vinegar and salt. You won't need to eat a lot of things you never intended to.
Tips for mixing this by hand instead of in a blender or food processor. Drizzle the oil in little by little, while you beat the mixture up from the center of your bowl in a circular motion. This mayonnaise keeps for 2 weeks, but if you always want to have it fresh, I think this amount is just about right.