To make soyoli, take 1 part soya milk (soy milk) to 5 parts vegetable oil. Put the soya milk in a liquidiser and start adding the oil drop by drop, very slowly, until the mixture begins to thicken. Add the remaining oil a little faster until the oil is used up and the mixture is very thick (will stay on a spoon turned upside down).
To make (eggless) mayo, simply add wine vinegar, salt and mustard powder to the soyoli, to your preferred taste.
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