Mayonnaise Recipes
Sergio Said:
Is there a way to make home-made vegan mayonnaise without vinegar? If so, know any recipes?We Answered:
Lemon juice is a good substitute!Here's one recipe as an example:
Cashew Mayonaise
1/2 - 1 cup raw cashews
1/2 cup water
4+ cloves garlic
2 tablespoon lemon juice
2 tablespoon maple syrup
salt
cayenne pepper
1/2 cup oil
This recipe is from www.vegweb.com, which I find is a great resource for vegan recipes!
Hope this helps!
Chad Said:
Is there a replacement for mayonnaise in recipes?We Answered:
My mother, aunt, and cousin hate mayo. To do deviled eggs we do some with mayo, and some almost identical except we substitute in mustard ad oil when mashing the yolks.Both turn out to be very good.
Douglas Said:
I know that mayonnaise can be used in recipes if out of eggs and oil, but how much?We Answered:
the substitution is 1/4 cup mayo for each egg. that does not include the oil. I use this formula all the time and it works great! keep with the oil though or use butter or margarine.Jack Said:
Easy low-fat recipes for mayonnaise or sandwich spread?We Answered:
All you need are two large egg yolks, 3 tablespoons of lemon juice, 1/4 teaspoon salt, a pinch of white pepper, and 1 cup oil. I ran out of lemon juice last night (I just keep running out of ingredients), so I used about 1 tablespoon lemon juice and 2 tablespoons of lime juice. I also froze the two large egg whites in ice cube trays for later use. For the oil, I used extra light olive oil because of its very faint (almost nonexistant) flavor and nutritional and health properties.I put the yolks, lemon juice, salt, and pepper into my mixing bowl and whisked until smooth and light. I then whisked the oil, a few drops at a time, into the mixture. I made sure the mixture was smooth and well integrated before pouring the next few drops of oil. The whisking will suspend the oil into the yolk mixture and adding the oil a little at a time will keep the mixture in a state of emulsion - which is what we want.
After about 1/3 cup of oil has been whisked in, you can speed up the pouring a bit. Make sure the mixture is back in emulsion before pouring any more oil. Once all the oil has been whisked in, you have mayonnaise. This is a good time to add any extras, a spoonful of dijon mustard and extra salt and black pepper is usually what I add.
Because handmade mayonnaise is mostly egg yolk, the mayonnaise will have a healthy yellow color. Store bought or machine made mayonnaise usually also contains egg whites which will lighten the color up as well as lighten up the flavor. Anything you don't use immediately, put it in a jar and refrigerate. It should hold for half a week to a week.
Melinda Said:
Are there any recipes for mayonnaise lasagna?We Answered:
i dont think there are any recipes, but you might be on to sometinghowever, i dont think it would taste good