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From: Brenda W. (dial-134.r17.ncbrvr.infoave.net)
Subject: Re: Can Mayonaise be dairy-free?
Date: December 21, 2004 at 4:41 am PST

In Reply to: Can Mayonaise be dairy-free? posted by Christina on December 20, 2004 at 4:20 pm:

Hi Christina,

You might call the manufacturer on their 800 customer service number (just about every food product has those on their label somewhere now). My experience is that the folks staffing those numbers are very knowledgeable and helpful, plus they usually send you some coupons for their product.

Also, homemade mayo is very easy to make, and that way you could be very sure of what's in it. The traditional mayo recipe has raw eggs in it, but there is a risk of contracting salmonella by eating uncooked eggs (especially risky for kids). Below is a homemade mayo recipe from Bryanna Grogan's page and works great.

BRYANNA’S TOFU MAYONNAISE
makes a generous 1 and 1/2 c.

Silken tofu makes a smooth, thick, rich-tasting mayonnaise that doesn't separate. I think it tastes quite rich enough as it is, but if you like, you can add a little extra-virgin olive oil. This is very easy to make and much cheaper than the bottled variety. I prefer it to the commercial tofu mayonnaise because I can make it with no sweetener in it, which I prefer. You can add a touch of maple syrup if you like.

12.3 oz. pckg. extra-firm silken tofu
2 T. cider vinegar or lemon juice
1 and 1/8 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. white pepper

Optional: 1-2 T. extra-virgin olive oil

Note: I don't care for sweet mayonnaise, but if that is what you prefer, add about 1 tsp. sweetener of your choice.

Combine the ingredients in a food processor or blender until very smooth. Scrape into a clean jar, close tightly and refrigerate. This will keep for about 2 weeks in the refrigerator.





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