I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 298/524 (from Julie's count)...but really 659

Monday, April 26, 2010

VEGAN MAYONNAISE

[Mayonnaise]

Would you believe I've never made Mayonnaise from scratch - with a whisk - well I had not ever...


...the first thing I had to do was come up with a vegan alternative for the egg yolks - that was easy enough - I just mixed up some EnerG Egg Replacer...

...added my vinegar...

...dry mustard...

...and as an additional emulsifier - I added about 1/16 teaspoon of Xanthan Gum - and whisked that all together...

...I used all of Julia's proportions for ingredients other than the eggs...

...you'll want to rest your bowl someway that it won't slip and you won't need any hands to hold it - I put mine in a towel lined sieve and it worked perfectly...

...then you just start whisking in your oil by droplets...

...and keep whisking the entire time - until it's very smooth and creamy and all of the oil is incorporated...

...it really wasn't difficult at all and it came together beautifully...

...I had a little bit on my seitan ham sandwich at the picnic - it was quite good, but next time - I think I'll use a lighter oil - I'm just not that fond of the olive oil taste in Mayonnaise (I know a lot of people love it) - but I think I'll mix it half and half with something like canola...

...This really was not difficult at all - it sort of left me wondering what all the fuss was about Mayonnaise...
Recipe Link here
Substitutions:
EnerG Egg replacer and a little bit of Xanthan Gum for the egg yolks

3 comments:

  1. I understand in France they often use sunflower oil or a mix of sunflower and olive oils.

    I use rapeseed oil, it is grown locally, tastes very good and makes an a good emulsion. French dressing stays 'together' longer than when made with olive oil. I think it is called 'canola' oil in some places. It is higher in omega 3 and mono unsaturates than olive oil. I buy cold pressed rapeseed oil that is grown and pressed locally.

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  2. Before veganism I made egg mayo, but since going vegan I've never thought to try it with egg replacer.

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  3. I've never made mayo, vegan or otherwise. I know it isn't that difficult but I've never made it b/c I guess I use it so infrequently. Anyway, I am wondering where you bought the Xanthum gum. Do you buy it locally or do you send away for it? I can't seem to find any on my street. I may have to look farther afield.

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