Sunday, October 27, 2013

Vegenaise

Ingredients:
1/2 cup unsweetened almond or coconut milk 
1 1/2 T ground flax seeds or flax meal
2 t sugar or 2 packets Truvia
1 t ground dry mustard
1 t onion powder
1/4 t salt
1 T white wine vinegar
1 T lemon juice
1/2 cup grapeseed oil
1/2 cup extra virgin olive oil

Directions:
Combine milk and ground flax in a blender. Blend on high speed until flax meal is barely noticeable, and the mixture is frothy, about a minute.

Add the sugar/Truvia, dry mustard, onion powder, salt, vinegar and lemon juice, blending for a few seconds to combine.

Now begin to add the oil. With the blender running, use the hole at the top to stream in a tablespoon at a time, blending for about 30 seconds after each addition (if using a high power blender like Vitamix 5 to 10 secs should do it.). Give your blender a break every now and again so that it doesn’t heat up the mayo. You should notice it thickening by the halfway point. By the time you’ve used 3/4 of the oil, it should be spreadable. And with the last addition, you should have a thick mayo. If it seems watery, keep blending.

It will probably taste saltier and tangier than you’d like straight out of the blender, but the flavors mellow and become perfect. Transfer to glass tupperware, seal tightly and refrigerate for a few hours, and it will thicken even further. Use within a week.

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