Veganaise - or egg free mayo
|Our veganaise on our burgers from previous week|
This is something we have being trying to get right for some time.
Both Karen and I have had a good few flops.
The taste is generally good, but the texture and consistency has never been right.
|Non dairy recipe book|
The one recipe that Karen actually got to work came basically from the 'Non-Dairy Formulary' by Skye Michael Conroy, with a couple of minor differences.
Our version -
1/2 C plain soymilk - chilled
1T plus tsp fresh lemon juice
1 tsp apple cider vinegar - chilled
2 tsp organic sugar
1 tsp Dijon mustard
1 tsp sea salt
pinch ground white pepper
1 and 1/2 C mild canola or sunflower oil - chilled
There seem to be loads of different opinions as to when to add the vinegars,
and as to what sort of blender to use.
The one thing everyone seems to agree is that you have to add the oil very very very slowly.
We used the small Twister Jar attachment on our Blendtec blender - at speed 1 to 2
Also we found it is important to have the liquid ingredients chilled.
Put all ingredients EXCEPT the oil into the blender.
Start the blender and very, very slowly drizzle the oil in through the removeable cap.
It seemed to take for ages, but probably about 7 minutes.
If you get to the desired consistency before the full amount of oil is added, then that is also fine. You can just stop. The more oil - the thicker.
This time we achieved the ideal consistency.
The other thing - once you have the desired consistency, stop! Over blending seems to make it separate out again.
Good luck - if you get it right, the result is wonderful. Definitely much better than regular mayo.
Labels: blog, egg free mayo, non dairy mayo, vegan, veganaise