Homemade egg-free mayonnaise experiments

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Homemade egg-free mayonnaise experiments

Raifu
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So, I've decided to begin the process of trying to make homemade egg-free mayonnaise. I read that you need twice as much oil as milk. So, I put ¼ cup of evaporated milk and ½ cup of avocado oil in a blender and blended for a good while. No emulsification. I looked up natural emulsifiers and discovered mustard and honey among them. So, I dumped some ground mustard in it, some salt, and some distilled white vinegar. Viola. It looks and smells like thick mayonnaise! The texture is nice. However, it tastes like wasabi. I think I used  way too much mustard! 😄 On the bright side, I can figure out how to make some nice wasabi and horseradish type sauces without store-bought mayonnaise, now!

Time to make some tuna sandwiches with this stuff.

Homemade egg-free mayonnaise attempt #1! 7 Nov 2020.

mayonnaise_
eggfree_
wasabi_
evaporated_milk
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Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet
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Re: Homemade egg-free mayonnaise experiments

Raifu
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Well, it was too thick. So, I put the tuna juice in it and blended it up. I added West India burr gherkin dill pickle powder, too (which seems a good use for the stuff). Then I made some sandwiches.

The tuna fish sandwiches taste surprisingly not as powerful as I expected. They're edible. They taste like I imagine tuna fish sandwiches with some wasabi on them might taste.

I put most of the mayonnaise-like stuff in a jar with a tight lid in the refrigerator, for future use, and promptly washed the blender (you don't want fish lingering in a blender).

Here's what it looks like on a sandwich:

Tuna fish sandwich with pickle powder and homemade wasabi-tasting egg-free mayonnaise. 7 November 2020.

west_india_burr_gherkin
burr_gherkin
pickle_powder
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Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet
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