Tag Archives: mayonnaise

Easy Egg-Free Mayonnaise

20 Jul

Mayonnaise (or mayo for short) is a staple in households all over the world. Said to have originated in Spain, this creamy white condiment is used in various dishes both savory and sweet (source).

In traditional mayo, the lecithin contained in egg yolks serves as not only a thickener but an emulsifier, which stabilizes the mixture, allowing it to hold its shape. In other words, when something is emulsified, it allows two naturally repelling liquids (i.e. oil and water) to stick together. So how does one go about making an egg-free mayo? The answer: use alternative sources of fat and lecithin. Oil may be used in place of the fat. With regard to lecithin, various foods such as raw cauliflower and mustard naturally contain lecithin, but perhaps the most concentrated sources are soy and sunflower lecithin. These alternatives serve as excellent stand-ins and flawlessly replace the eggs.

This super easy Egg-Free Mayonnaise is made in under a minute. The result is a light, creamy, cholesterol-free mayonnaise that looks and tastes like it came straight from the grocery store. If you’re feeling fancy, you can easily flavor your mayo with whatever you choose such as garlic or fresh herbs.

Egg-Free Mayonnaise

Easy Egg-Free Mayonnaise
Yields just over 1 cup

1/2 cup organic unsweetened soy milk
1 teaspoon white wine vinegar
1/2 teaspoon liquid soy lecithin*
1/2 scant teaspoon salt
1 cup organic canola oil

Using a blender with a 2-piece lid, combine first four ingredients and purée until smooth, approximately 10 seconds.

With the blender still running, carefully remove center part of lid and slowly add oil in a steady stream. Watch mixture closely and stop blender once mayonnaise becomes thick. You will know it is ready when the mixture no longer blends. This should take approximately 5-10 seconds. Be careful not to over-blend as doing so will result in a runny mayonnaise.

Scoop mixture into an air-tight container and store in refrigerator. Mayonnaise should keep for 2-3 weeks.

*If preferred, you may substitute 1/2 teaspoon dried mustard in place of the soy lecithin. Resulting mayonnaise will have a slightly yellow color and may not be as thick.


Curried “Chicken” Salad

15 Jun

Follow Your HeartFollow Your Heart is perhaps best known for their Vegenaise®, a deliciously creamy vegan mayonnaise. The perfect substitute for dairy-laden mayo, I can hardly tell the difference between the two. Vegenaise® is to vegans as Hellmann’s is to non-vegans. Do you catch my drift?

Reduced Fat Vegenaise® offers nearly the same taste and texture as the Original, except it has a slightly more lemon-like flavor, which definitely isn’t a bad thing. It spreads wonderfully and makes an excellent substitution for regular mayo in nearly any recipe (including my ranch recipe) should you be looking to reduce your caloric intake. Reduced Fat Vegenaise® has half the calories and almost half the fat of the Original, thanks to being made with flax seed and olive oils. What’s more, this gluten and dairy-free mayo is also made from non-GMO soy!

The following recipe utilizes tofu which has been frozen then thawed, creating a nice, chewy texture. Excellent as a standalone dish or as part of a sandwich or wrap, this salad has just enough kick to provide an exciting flavor, full of creamy goodness.

Curried "Chicken" Salad Sandwich

Curried “Chicken” Salad

1 (14-ounce) container extra-firm tofu, frozen then thawed
1/2 cup chopped celery
1/4 cup blanched, slivered almonds
3/4 cup non-dairy mayonnaise (I used Reduced Fat Vegenaise®)
2 tablespoons sliced green onion
2 teaspoons curry powder
1/2 teaspoon salt
fresh cracked black pepper
canola oil for the pan

Drain tofu and wrap in cloth or paper towels. Weigh down with something heavy (such as a couple of plates) for 20-30 minutes in order to remove as much water as possible.

Preheat oven to 400° F. Prepare baking sheet by lightly greasing with oil; set aside.

Coarsely chop tofu and spread evenly on prepared baking sheet. Drizzle/spray with more oil, then bake in preheated oven for 15-20 minutes, or until golden brown. Remove from oven and allow to cool slightly.

Meanwhile, dry-toast almonds in a small frying pan over medium heat, stirring often. Once almonds begin to turn golden brown, after 3-5 minutes, remove from heat.

Mix together all ingredients in a large bowl and serve as desired.

NOTE: The Vegenaise® used in this recipe was a free sample provided by Follow Your Heart. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.

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