Egg Free Mayonnaise

[cecilia]

This mayonnaise is egg free but still has milk in it.

Found the recipe tucked into another recipe on p82 of the Full Steam Ahead cookbook.  Hope it helps someone allergic to egg.

300g sunflower oil
150g milk
1 garlic clove
1/2 tsp salt
10g lemon juice

Place jar onto mixing bowl lid and weight oil into it and set aside.
Place milk, garlic and salt into TM bowl, chop and warm 1 min 37 degrees speed 5.
Weigh 70g water into MC to prevent it from vibrating or fix with your hand and mix 3 mins 37 degrees speed 5.
Meanwhile, slowly pour oil onto the lid.
Add lemon juice, mix 5 secs speed 5.

[Meagan]

I wonder if you could use a rice milk as an alternative to dairy?

[cecilia]

Thanks, Meagan.  Certainly worth a try.  See also Tofu Mayonnaise on p21 of A Taste of Vegetarian.

[CarolineW]

Haven't we got one that's supposed to be very nice from Rainbow Recipes listed on here somewhere?  I'll try to find it.

[CarolineW]

Oh, sorry, didn't read this post properly (blush) I was just going through unread posts and thought this was a response to a recipe request!  I found the recipe, but couldn't see how to link using Tapatalk, so I copied the post.  I'll still put it here just in case it helps someone at some point to have both egg free mayonnaise recipes together.

Aileen Sforcina, author of the above book, has been kind enough to grant permission to post this recipe.

This is a deliciously creamy mayonnaise.  The tang is achieved by the use of lemon juice rather than vinegar which is an irritating substance. This recipe can be used to replace traditional egg/milk/vinegar based mayonnaise preparations.

Ingredients

1 cup raw cashew nut pieces
1 cup water
Juice of 1 lemon or to taste
1 or 2 cloves garlic (optional)
1 tspn salt or to taste

Method

Place all ingredients into TM bowl and pulverise for 60 seconds on speed 9.

Serving suggestions - Serve as for mayonnaise with salads.    Delicious served with potato salad or coleslaw.<br />                              Serve on hot jacket potatoes.

This keeps for about 5 days in the fridge, longer if you omit the garlic. It is a thin mayonnaise but by simply cooking it, you can make it thicker to the consistency of philly cream cheese. Add fresh chives and you have cashew sour cream with chives. Good on jacket potatoes, as a dip with raw vegies or with crackers or any bread.

Reviews of this recipe here - http://www.forumthermomix.com/index.php?topic=8110.0

[cecilia]

I think it's great you've added another one Caroline.  Thanks a lot. I agree - very useful to have them all together.

[CarolineW]

Thanks Cecilia