Ener-G Egg-Free Mayonnaise
VN, GF, SF
Yield: 1 1/2 cups
6 tsp Ener-G Egg Replacer
4 tbs water
1 tsp sugar
1 1/2 tsp vinegar
2 tsp dry mustard
1 cup oil
Combine Egg Replacer and water. Beat until peaks are formed. Add other ingredients very slowly, one at a time, beating continuously. Add oil 1 teaspoon at a time.
ROBIN'S HAND BLENDER METHOD
Put oil, mustard, vinegar and sugar into beaker. In a separate bowl, using a fork, beat egg replacer with water until very thick. Add to beaker. Introduce hand blender into beaker. Turn on and pull up and down a few times until mayonnaise is formed. Store in a jar in the refrigerator.
I've heard that mayonnaise should be made from ingredients that have been brought to room temperature. I'm not sure if an egg-free version changes this fact. Certainly there is no harm in continuing with this tradition.
Source: Ener-G Egg Replacer
"I love mayonnaise and this is the best egg-free one I've tried so far. I've wanted to find a really easy recipe so I can use the mayonnaise as means of getting my healthy oils. I used an inexpensive safflower oil when I tested this in case it didn't turn out, but now that I know it works quite well, I'll be using flax, hemp or Udo's Oil
in future preparations. I used my Braun hand blender which made the blending very fast and easy. I highly recommend that method.
You may like apple cider vinegar or lemon juice instead of regular vinegar. You can also zip it up with additional herbs and spices."
Robin Russell, Tester
Recipe published: Summer, 2009
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Above photo from stock.xchng.
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