Vinegar (if you prefer a subtle hint, 1 tbsp (15 g))
1.5 tablespoons (a little over 20 g)
Blend together the soy milk, honey and salt in a food processor.
Pour in the oil and blend again.
Finally add the vinegar and mix until combined.
Story Behind this Recipe
As I follow a mostly vegetarian diet, I wanted to avoid using eggs if possible, so I made this with soy milk. My first tries were too oily and didn't turn out great, but I've finally gotten this recipe to the stage where I am happy with it. Since this is plenty delicious without the addition of eggs, this has become my staple mayonnaise recipe.
With the help of a food processor, this recipe is easy to make. It's thicker than the kind made using eggs, and it's easier too. Apparently, this may not thicken if oils other than pressed oils are used. If it doesn't emulsify (if it looks like salad dressing), add some soy milk little by little.