This is a wonderful recipe I found on blogger by Gluten Free Goddess for those of us who cannot, or choose not to, eat eggs or dairy and gluten. I use rice milk and my husband who is a bit of a perfectionist with food enjoys it.
It is easy to make either in a food processor or by hand. I usually do it by hand and find I manage fine but if you don't mind cleaning the food processor bowl it will take a lot less effort, just be careful not to over work it.
It is best chilled for around an hour before consuming and lasts a couple of days in the fridge, I wouldn't recommend trying to keep it any longer than that though. Click here for the full article and many more wonderful recipes, this lady is amazing and I have many recipes that I use frequently that she has been kind enough to share, have a browse of her site and you will get lots of wonderful ideas.
Egg-Free Olive Oil Mayo Recipe
-= Ingredients =-
Choose your favorite.
You'll need;
1 -2 tablespoons chilled organic raw tahini, as needed
2 -3 tablespoons clean tasting apple cider vinegar
3 -6 tablespoon cold plain rice, nut or hemp milk
1 -2 teaspoons honey or raw agave nectar, to taste
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon xanthan gum
1/2 cup extra virgin olive oil
Optional - a dab of your favorite mustard
-= Instructions =-
This recipe is a flexible template. Start with the lesser amounts and add a little more if you need to adjust thickness or for taste.
In a small mixing bowl (or food processor) place 1 tablespoon of the raw tahini, 2 tablespoons vinegar or lemon juice, 3 tablespoons non-dairy milk, sea salt, paprika, xanthan gum (and mustard, if using) beat/process to combine (I used a good hand mixer).
While the mixer or processor is running, start pouring the olive oil into the bowl in a thin, steady stream. After you have added all the oil, do a quick taste test to see if it needs more salt, acid or sweetness. Continue to beat or process until the mixture gets creamy and starts to thicken.
Here's the tricky part- you want it to emulsify and thicken but if you beat it too long, it can fall apart. When in doubt, stop the beating and check it. It will not be as thick and gelatinous as commercial mayo- more like a thick, creamy salad dressing.
If you have trouble getting it to thicken try drizzling in more vinegar or lemon juice. Or more mustard. That usually brings it around rather quickly.
Chilling it also thickens it, one reason (besides flavor) I use a good extra virgin olive oil in my mayo. Extra virgin olive oil is a heart-healthy monosaturated fat that becomes semi solid in the fridge. So make your mayo ahead of time, cover and chill it for best consistency.
Use within two days for best taste.
Makes about 3/4 cup.
Read more: http://glutenfreegoddess.blogspot.com/2009/07/egg-free-olive-oil-mayo.html#ixzz1Id65yn2y
It is easy to make either in a food processor or by hand. I usually do it by hand and find I manage fine but if you don't mind cleaning the food processor bowl it will take a lot less effort, just be careful not to over work it.
It is best chilled for around an hour before consuming and lasts a couple of days in the fridge, I wouldn't recommend trying to keep it any longer than that though. Click here for the full article and many more wonderful recipes, this lady is amazing and I have many recipes that I use frequently that she has been kind enough to share, have a browse of her site and you will get lots of wonderful ideas.
Egg-Free Olive Oil Mayo Recipe
-= Ingredients =-
Choose your favorite.
You'll need;
1 -2 tablespoons chilled organic raw tahini, as needed
2 -3 tablespoons clean tasting apple cider vinegar
3 -6 tablespoon cold plain rice, nut or hemp milk
1 -2 teaspoons honey or raw agave nectar, to taste
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon xanthan gum
1/2 cup extra virgin olive oil
Optional - a dab of your favorite mustard
-= Instructions =-
This recipe is a flexible template. Start with the lesser amounts and add a little more if you need to adjust thickness or for taste.
In a small mixing bowl (or food processor) place 1 tablespoon of the raw tahini, 2 tablespoons vinegar or lemon juice, 3 tablespoons non-dairy milk, sea salt, paprika, xanthan gum (and mustard, if using) beat/process to combine (I used a good hand mixer).
While the mixer or processor is running, start pouring the olive oil into the bowl in a thin, steady stream. After you have added all the oil, do a quick taste test to see if it needs more salt, acid or sweetness. Continue to beat or process until the mixture gets creamy and starts to thicken.
Here's the tricky part- you want it to emulsify and thicken but if you beat it too long, it can fall apart. When in doubt, stop the beating and check it. It will not be as thick and gelatinous as commercial mayo- more like a thick, creamy salad dressing.
If you have trouble getting it to thicken try drizzling in more vinegar or lemon juice. Or more mustard. That usually brings it around rather quickly.
Chilling it also thickens it, one reason (besides flavor) I use a good extra virgin olive oil in my mayo. Extra virgin olive oil is a heart-healthy monosaturated fat that becomes semi solid in the fridge. So make your mayo ahead of time, cover and chill it for best consistency.
Use within two days for best taste.
Makes about 3/4 cup.
Read more: http://glutenfreegoddess.blogspot.com/2009/07/egg-free-olive-oil-mayo.html#ixzz1Id65yn2y
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