Egg-Free Mayonnaise

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Makes about 1 cup

INGREDIENTS:

3/4 cup grapeseed oil or canola oil
1 TBSP flax meal (ground flax seeds)
3 TBSP water
1 TBSP apple cider vinegar (we like Bragg brand)
1/4 tsp sea salt
1/2 tsp dry mustard powder
1 tsp raw honey

DIRECTIONS:

It is easiest to use a stick/immersion blender and its accompanying blending cup to mix the mayo.

Place all ingredients in the cup in the order listed above.

Insert blender and let ingredients settle. Allow blender to rest on bottom of cup.

Without lifting the blender, pulse it on and off to mix (about 1 minute). Be patient here; don’t rush things or you’ll end up with a smoothie instead of mayo!!

Once mayo thickens, most of the oil is incorporated and you feel some resistance, lift blender up and down as you pulse to finish blending (about 20 seconds more).

Don’t worry if the top-most oil doesn’t incorporate, just remove blender and use a spoon to stir it in! Store in fridge!

Note - It's hard to tell from this photo, but the mayo will likely have a slightly green hue from the grapeseed oil :)

Mayo will thicken more with a couple hours in the fridge.

NOTE: If you prefer to use egg, just omit the flax meal and water and add ONE whole egg, instead.

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Comment by Christy Pooschke (founder) on March 11, 2013 at 6:34pm

Britteny - Not a stupid question at all. The eggs in store-bought mayo are pasteurized so they are not actually raw. If you're concerned about raw eggs, I'd say just use the flax. We tend to use farm-fresh eggs especially when consuming raw. If you have access to eggs from chickens that roam freely around a farm and have good, clean, uncramped living conditions, the chance of salmonella is much less than with conventional eggs (well, that's my understanding). Hope this helps :)  Oh, I wouldn't freeze it, though. Can't imagine it would hold up well...but, again, another great reason to use the flax...it's much less perishable that way and can last in the fridge quite a while.

Comment by Britteny on March 11, 2013 at 11:21am

Two questions - and the first one is stupid. Is it ok to add the egg and technically eat it raw? I know the store bought mayo probably has raw egg in it, but I didn't know if they use a process to make the egg in it safer to eat? I may be pregnant and didn't know if that would be bad to add the egg raw.

Second  - do you think it be ok to freeze some for later, or would that ruin it?

 

Comment by Christy Pooschke (founder) on February 9, 2013 at 4:02pm

Miranda - Safflower is very neutral, so taste-wise that will work fine :)  Enjoy!

Comment by Miranda Harke on February 9, 2013 at 3:41pm

I was wondering if you had an idea of which oil I could use instead of grapeseed. I currently have to avoid grapes. We use coconut oil for almost everything but of course it wouldn't work here because it's solid. Do you think safflower would work? We have it in the pantry but I have yet to use it for anything so I'm not sure how it tastes!

Comment by Christy Pooschke (founder) on June 7, 2012 at 8:44am

But there, too, we just make it when we plan to eat that dressing in the next few days....not sure it's necessary to use it right up, though...

Comment by Christy Pooschke (founder) on June 7, 2012 at 8:43am

Yes, we use it to make the Creamy Italian dressing that i just sent in the newsletter ;)

Comment by Lynette Strickland on June 7, 2012 at 8:11am

Thanks...I look forward to hearing back.  Also, do you use this to make salad dressings?

Comment by Christy Pooschke (founder) on June 7, 2012 at 7:59am

Lynette - We've eaten it up to 5 days after making it. It only makes 1 cup, so we blow through it pretty fast. Without the egg, there's nothing in it that's really perishable (actually, each ingredient on its own can be stored at room temp.), so maybe it could go longer? I'm really don't know for sure...it tasted fine after 5 days, but that doesn't mean it was safe, either.LOL! I'm going to ask one of our members who has a food science degree and see what he thinks. Will let you know what he says :)

Comment by Lynette Strickland on June 7, 2012 at 7:41am

How long will this keep in the fridge?

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