I really don’t use mayo often but some recipes do need the flavor and creamy texture. So I came up with this recipe, please note–it needs a day to form. So be prepared if you need this!
2 part sequence to this recipe:
Part 1-Mix this first
1 cup any plain non-dairy milk for drinking (I used Almond Unsweetened Plain Milk)
1 Tablespoon extra-virgin olive oil or flax oil
2 Tablespoon apple cider vinegar
1 1/2 teaspoon salt
1 egg yolk
1/4 to 3/4 tsp. dry mustard (depending on your taste & how strong your mustard powder is)
Part 2-Mix Separately
1/2 cup + 2 T. cold water
3 1/2 T. cornstarch
1/16 teaspoon xanthan gum
Place all of the part 1- ingredients into your blender and mix and set aside.
In a small saucepan or microwave-proof bowl, mix together the water and the cornstarch and whisk.
If making in the pot on the stove top stir constantly over high heat until thick and translucent-- not white. Microwave option: Use the microwave-proof bowl for the mixture, and microwave on HI 30 seconds. Whisk. Repeat this about three times, or until thick and translucent. (The microwave works well with cornstarch mixtures.)
Tips I have notice: If you don't cook this thoroughly, the mayo won't thicken properly and make sure to scrape the bottom of the pot or bowl with the whisk--so that no cornstarch gets left at the bottom.
Add the Part 2 into the blender containing Part 1.
Quickly add the xanthan gum.
Blend until the mixture is very white and frothy and emulsified (you can't see any oil bubbles).
Lastly: This mayo doesn’t get thick as you blend it, like regular mayonnaise or soy mayonnaise made with lots of oil, so don’t blend it and blend it. It won’t--It will thicken in a few hours in the refrigerator.
Nutritional InformationCalories: 21 per 2 Tablespoon
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