I need mayonnaise!

[Sweetz80]

Please, please. I need a recipe or a location for egg free, soy free, and dairy free mayonnaise.

[MaWhit]

I havne't tried any of these, but here are some....

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Mock Mayonnaise
by Melissa Taylor

1/2 teaspoon salt
1/4 teaspoon dry mustard
dash paprika
dash cayenne
1 tablespoon vinegar
1 cup canola oil
1 cup water
2 teaspoons arrowroot
1 teaspoon xanthan gum
1 tablespoon lemon juice
dash onion powder
(other spices?)


Blend together until mayonnaise consistency, store as you would mayonnaise. Looks, smells, and tastes like the real thing! Use for pasta and bean salads.

Add-ons from Jenn Borgesen: Most commercial mayos have a little bit of "sweet" in them so some (1 tablespoon) sugar or honey may help to deepen the flavor and make your spices stand out better. Also for pepper/nightshade allergic: tumeric and/ or a pinch of saffron will give color and flavor. Dijon or brown mustard will also give it a kick.

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1-1/4 tsp dry mustard
2 T hot water
1/2 c raw or dry roasted nuts
1 cup water
1 tsp vitamin C crystals
2 T oil
1/2 tsp salt
2 tsp starch (arrowroot, kudzu, tapioca starch flour or potato starch)

Optional:
Fresh parsley
Fresh chive
Dash cayenne pepper

Directions:
Combine mustard and hot water in a small cup; set aside to dissolve. Blend cashews until they are a fine powder. Add remaining ingredients, including the mustard mixture. Blend for one full minute, stopping once to scrape the bottom of the blender jar with a knife.

Pour the liquid into a small saucepan and cook a few minutes, whisking or stirring, until it just starts to thicken. Refrigerate in a scalded jar up to a week.

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This one called for soy milk, but you could try substituting rice or nut milks instead:

1/2 cup of ___ milk
1/4 teaspoon mustard
2 teaspoons of lemon juice
Dash of salt
1/4 teaspoon of paprika
6 teaspoons of vegetable oil

Combine the milk, mustard, lemon juice, salt, and paprika in a blender. Use a low setting and do not over mix. Slowly add the oil, one drop at a time. This will cause the mixture to thicken. Once all the ingredients have been added, mix until a smooth texture is achieved. As with regular mayonnaise, keep it refrigerated.
Makes about 3/4 cup.

[wendy1221]

I think my sister used a grapeseed oil based mayo that was all of the above? Or maybe it still had soy. Not sure, but you could check it out. Read the labels at the health foods store.

[Sweetz80]

Thanx

Thank you so much. I will let you know weather he likes it or not. The mayonnaise they sell at the health food stores I freguently go to, usually have soy.

[scrappingmom]

no suggestions to add... but i'd love to hear how they work out! I have 4 children who hit 1 or more of those allergies mayo(lack there of) is a prob for 3 of them but i cant ever find a decent substitute 2 have decide that once in a while they just have to deal with the upset tummies, break outs etc so they can have it
We're expecting again and have no clue what kind of combined food allergies could come out of dh and i, the kids are all from past relationship for each of us, this is our first pregnancy together

[dlm194]

The difficult part of these recipes is that basically mayo is just oil and water. Since oil and water don't mix, an emulsifier (usually whole egg or just egg yolk) is used. Replacing the emulsifier is a bit tricky but as long as you are using the mayo right away, you can make a decent one. If you try to store it for too long, the oil will start to separate out.

Here are a couple of tips:

Use mustard flour

If you use a flour or starch (preferably a flour since some flours like wheat have some emulsifiying abilities), you need to heat it in the water first. Add enough to make a thick, pudding-like texture. COOL DOWN (very important - it's harder to make the emulsion with warm ingredients)

Add the flour or starch paste to a Kitchen Aid mixer or food processor and add the mustard flour, spices and vinegar in. Use the wire whip if using a mixer.

While mixing on high, slowly add in the oil in a thin, steady steam. Stop adding oil if the mayo looks like it's curdling on the sides. Let the product mix before adding more oil in and scrape the sides with a spatula.

[WC_hapamama]

There's a ready made mayo like thing called Canoline Eggless Mayonnaise Style Dressing that is gluten, dairy, egg and soy free. I've never tried it before, but it seems to get fairly good reviews.

http://liv-n-well.com/catalog.php?ca...y=58&item=4650