Wednesday, July 20, 2011

Mayonnaise (vegan, soy-free)

This can be anywhere egg-based mayonnaise is used.

1 cup water
2 tablespoons arrowroot starch, cornstarch, or potato starch
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt
1-1/2 tablespoons organic lemon juice, or apple cider vinegar, or white wine vinegar, or coconut vinegar
1 tablespoon agave nectar, or pure honey, or simple syrup (page 149)
1/4 cup grapeseed oil, or extra-virgin olive oil, or oil of choice
  1. In small airtight container, combine arrowroot starch, dry mustard, garlic powder, onion powder, and sea salt; place on lid; shake vigorously to combine.
  2. Pour water into small saucepan; whisk in dry ingredients; place over medium heat; cook until sauce begins to thicken, about 3 minutes; whisk constantly.
  3. Remove saucepan from heat; whisk in lemon juice, agave nectar, and grapeseed oil; whisk vigorously at least 1 minute.
Pour mayonnaise into storage container; refrigerate until completely cooled, about 2 hours, prior to use.

Refrigerate up to 2 weeks.

Servings: 1 cup
Preheat: None
Prep Time: 2 hours, 5 min
Cooking Time: 5 min

Tapioca starch is not recommended for this recipe.

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