Uploaded August 2021 | Updated September 2026, 2 hours ago
Plant based emulsions and mayonnaise technique and recipe by award winning chef Eddie Shepherd
I explain emulsions, their importance as a classic technique and how you can easily make vegan emulsions. In the video I focus on using soy milk as a natural emulsifier and demonstrate how to make a simple cream replacement and a delicious vegan vanilla mayonnaise (recipe bellow).
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction
0:26 About emulsions
2:00 Vegan emulsions
2:16 Simple soy milk cream
2:29 Vanilla mayonaisse
4:22 Outro
Vanilla Mayonnaise Recipe
60g fresh lemon juice
40g soy milk
1 garlic clove chopped
20g Dijon mustard
Seeds of one vanilla pod
0.5g xanthan gum
150g cold pressed rapeseed oil
Place all the ingredients except the oil into a tall jug and blend well with a stick blender.
Gradually emulsify in the oil by drizzling it slowly into the jug while blending.
Basic 50/50 Olive Oil ‘Cream’ Emuslion
200g olive oil
200g soy milk
Simply blend the oil and soy milk together.
They will form an emulsion the consistency of single cream
Plant based emulsions and mayonnaise technique and recipe by award winning chef Eddie Shepherd
I explain emulsions, their importance as a classic technique and how you can easily make vegan emulsions. In the video I focus on using soy milk as a natural emulsifier and demonstrate how to make a simple cream replacement and a delicious vegan vanilla mayonnaise (recipe bellow).
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction
0:26 About emulsions
2:00 Vegan emulsions
2:16 Simple soy milk cream
2:29 Vanilla mayonaisse
4:22 Outro
Vanilla Mayonnaise Recipe
60g fresh lemon juice
40g soy milk
1 garlic clove chopped
20g Dijon mustard
Seeds of one vanilla pod
0.5g xanthan gum
150g cold pressed rapeseed oil
Place all the ingredients except the oil into a tall jug and blend well with a stick blender.
Gradually emulsify in the oil by drizzling it slowly into the jug while blending.
Basic 50/50 Olive Oil ‘Cream’ Emuslion
200g olive oil
200g soy milk
Simply blend the oil and soy milk together.
They will form an emulsion the consistency of single cream
