Friday, April 1, 2011

Mayo Made Fresh

Okay, so I experimented with different mayo recipes and this is my favorite. I made mine with egg whites rather than the egg yolk and it tasted great! I made two other variations (one that's oil free, and one that is egg and oil free). Try adding either cracked pepper, dill, hot sauce or mustard to give your mayo extra flare as a dip or spread!

Mayo Made Fresh

  • 1 egg yolk (or 1/3 cup egg whites)
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon dry mustard
  • 2 pinches sugar (or 1 tsp honey)
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 cup oil (canola or olive)
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then whisk half of that mixture into egg mixture. Blend in a food processor or whisk briskly adding oil a little bit at a time until it thickens. Once half of the oil is in add the remaining lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

Just a caution - when using raw eggs there is a risk of slight risk of salmonella. I used pasteurized liquid egg whites. If you use a regular egg just be sure to rinse the egg shell in hot water before cracking it open. Make sure the eggs are fresh and have been refrigerated.

Oil Free Mayo

Follow recipe above for Mayo Made Fresh and substitute the oil with fat free plain yogurt. You can also emit the eggs if you want. To avoid it being runny, gently fold the ingredients into the yogurt. I tried this as a dip for my sweet potato fries and I stirred in 1 tsp of fresh horse radish.

Dairy and Oil Free Mayo

I used this as a salad dressing in the salad photo above. The soy sauce hides the tofu flavor. You could also just use 1/2 tsp of salt period without the soy sauce. This dressing is runny and I think it works best as a dressing for tuna or potato salad or even pasta salad. I mixed it with tuna and added pickle relish, green onions and dill. I made tuna sandwiches and the family didn't even know the difference. It's great as a substitute for mayo in salads because it's healthy and still creamy!
  • 1 cup drained mashed firm tofu
  • 2 teaspoons rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Beat in food processor and store in jar in refrigerator.

No comments: