Post by kickingfrog on Feb 28, 2011 15:56:51 GMT
Eggless mayo (vegan)
Rose Elliot
Saturday April 1, 2006 The Guardian
You don't need eggs to make real mayonnaise - honest. Here is a recipe for a wonderful, thick, luxurious-tasting mayonnaise which I think is much better than H*******'s and is completely egg-free. It's easy to make and keeps well in the fridge for at least a week. For best results, use a delicate, light-flavoured olive oil or a good-quality, flavourless oil such as grapeseed. You could use white- or red-wine vinegar for this - the red one turns the mixture very slightly pink, but it tastes fine none the less - but my favourite, for alleged health-giving properties as well as for flavour, is organic cider vinegar. These quantities make 200ml of mayonnaise. The recipe comes from my new book, The Vegetarian Low-Carb Diet Cookbook, published by Piatkus.
3 tbsp soya milk
¼-½ tsp salt
½ tsp mustard powder
300ml light-flavoured olive oil (or grapeseed oil)
1 dssp cider vinegar
Put the soya milk into a bowl, food processor, blender or the goblet that comes with a stick blender, and mix with the salt and mustard powder.
Gradually beat in the oil, drop by drop - through the top of the machine if you're using a food processor or blender; whisking all the time if doing it by hand - until the mixture starts to thicken. Once this happens, you can add the oil in more generous amounts, whisking well until it's all incorporated and the mayonnaise is thick and creamy.
To finish, stir in the vinegar, taste and adjust the seasoning as required.
Rose Elliot
Saturday April 1, 2006 The Guardian
You don't need eggs to make real mayonnaise - honest. Here is a recipe for a wonderful, thick, luxurious-tasting mayonnaise which I think is much better than H*******'s and is completely egg-free. It's easy to make and keeps well in the fridge for at least a week. For best results, use a delicate, light-flavoured olive oil or a good-quality, flavourless oil such as grapeseed. You could use white- or red-wine vinegar for this - the red one turns the mixture very slightly pink, but it tastes fine none the less - but my favourite, for alleged health-giving properties as well as for flavour, is organic cider vinegar. These quantities make 200ml of mayonnaise. The recipe comes from my new book, The Vegetarian Low-Carb Diet Cookbook, published by Piatkus.
3 tbsp soya milk
¼-½ tsp salt
½ tsp mustard powder
300ml light-flavoured olive oil (or grapeseed oil)
1 dssp cider vinegar
Put the soya milk into a bowl, food processor, blender or the goblet that comes with a stick blender, and mix with the salt and mustard powder.
Gradually beat in the oil, drop by drop - through the top of the machine if you're using a food processor or blender; whisking all the time if doing it by hand - until the mixture starts to thicken. Once this happens, you can add the oil in more generous amounts, whisking well until it's all incorporated and the mayonnaise is thick and creamy.
To finish, stir in the vinegar, taste and adjust the seasoning as required.