This vegan cucumber ginger mayo is a creamy and light condiment with a slight sweetness, enhanced by the refreshing combination of cucumber, the zing of ginger, and a hint of mint. It’s perfect for adding a unique twist to sandwiches, salads, or as a dip for snacks. It is a copycat recipe of the sauce in the image above.
Serves: 250 ml | Time: 10 minutes
Ingredients
- 100ml water
- 100ml neutral oil (like rapeseed or sunflower oil)
- 1 tbsp sugar
- 1 tsp cornstarch (for thickening)
- 1 tbsp white vinegar
- 2 tbsp finely blended cucumber or 1 tbsp cucumber juice
- 1/4 tsp sea salt
- 1/4 tsp grated fresh ginger
- 1/8 tsp garlic paste or powder
- 1/8 tsp finely chopped fresh mint (or 1/16 tsp dried mint)
- 1/2 tsp lemon juice
Instructions
-
Blend Base
- Combine water, oil, sugar, and cornstarch in a blender or with a whisk until smooth.
-
Thicken
- Heat the mixture gently on low heat, stirring constantly, until it thickens slightly.
- Remove from heat and let it cool to room temperature.
-
Add Flavor
- Stir in the vinegar, cucumber, ginger, garlic, mint, and lemon juice. Mix until fully combined.
-
Adjust Taste:
- Taste the mayo and adjust sweetness, saltiness, or acidity as needed.
-
Chill
- Transfer to a clean jar or bottle and refrigerate for at least 1 hour to let the flavors meld.
Tips
-
For Extra Creaminess: Use an immersion blender after adding all the ingredients to achieve a silkier texture.
-
Storage: Keeps well in the fridge for up to a week in an airtight container.
-
Customization: Add a pinch of white pepper or a drop of sesame oil for extra depth of flavor.
-
Serving Ideas: Use as a sandwich spread, salad dressing, or dip for fresh veggies and fries.