Since I am sure the title did not give this away…I MADE EGGLESS MAYO!!!! FINALLY!!! I am just a little excited about it.
I guess I should not say finally, as I have been doing it off and on for years. I used to make mayonnaise with almonds whenever I was going to be serving it to those I thought would not appreciate having raw egg. But, almonds are a no-go for me now. So, I started making it with flax, and that is actually how I made it all last summer. But, that can be a bit temperamental, so I have been trying to come up with an easier, and more predictable one for awhile now. I have tried many things, and have even gone through a few bags of sunflower and pumpkin seeds to try and do the same method as my almond mayonnaise sans almonds.
Now that I figured it out, I don’t even know if I will be making it to use on a regular basis. It has just been a particularly tough challenge so I had to crack it. It really will be nice to have a recipe now though. I can figure out how to make a creamy spinach artichoke dip with it, use it on burgers, and make fish and chicken salads.
After many many attempts I ended up basically doing a nut free variation on almond mayonnaise after all, but the secret was not to use sunflower seeds or pumpkin seeds. I used hemp. If you have been here for long you probably know I really appreciate hemp seeds. They blend up so easily, and add protein and body to dishes. In this case they help to create the necessary mayo emulsion.
Because of the dark specks in hemp, they make the mayo not be pure white, or yellowish as is the case with regular eggs with pastured egg yolks. The taste trumps out any oddity in color though. It was very delicious, in fact it was close to the best mayo I have ever had (I used to make it with part melted butter, hard to beat that).
The texture and thickness was the closest to egg mayonnaise than I have ever gotten before- beautifully silky. Just like mayonnaise should be.
- 1 medjool date, or 1 teaspoon honey
- 10 tablespoons hemp heart seed
- ½ cup water
- juice of 1 lemon
- ¾ teaspoon salt
- 1 teaspoon apple cider vinegar
- 1 teaspoon prepared mustard
- ½ teaspoon garlic powder
- 1 cup oil (refined olive or extra virgin* or refined avocado, not a flavorful oil or one that gets hard in the fridge)
- *Extra virgin avocado oil does have a light flavor, but I ended up finding it too strong combined with the light flavor the hemp adds also. I recommend doing half Extra virgin aocado oil and half sunflower of refined olive oil.
- Blend together everything except the oil until smooth.
- While the blender is going, very slowly drizzle in the oil. If it gets too thick to blend (once the oil is down to ¼ cup or so) remove from the blender and slowly whisk in the rest.
- Store in the fridge. It will get thicker as it thoroughly chills.