AnnaO Posted May 10, 2012 Share Posted May 10, 2012 For all us mayonnaise lovers with egg-intollerance/allergy: 1 tbsp dijon mustard 2 tbsp tahini 2 tbsp apple cider vinegar 3 tbsp coconut cream 1/3 tsp sea salt 1/2 olive oil (cold pressed of cause!) Blend the the mustard, tahini, vinegar, coconut cream and sea salt with a stick mixer or in a food processor. If you´re using a food processor drizzle the oil slowly with the processor on until all oil is absorbed. If you´re using a stick mixer pour all the oil in while the blender is still in the bowl. Start the mixer and with slow movments up and down blend the oil with the other ingredients. Taste and adjust seasoning and acidity as needed. Link to comment Share on other sites More sharing options...
Melissa Urban Posted May 10, 2012 Share Posted May 10, 2012 Wow - that's cool! I thought based on the title of this post you were going to ask if there was a way to make egg-free mayo, and I was going to have to answer, "I have no idea." Do you use EVOO, or light olive oil? I'm wondering if the EVOO would be too strong in flavor - we use light for our normal egg-based mayo. And does it TASTE like mayo, or is it just a sub for something creamy? Thanks for sharing! Melissa Link to comment Share on other sites More sharing options...
AnnaO Posted May 11, 2012 Author Share Posted May 11, 2012 Well, it does taste different and it´s not as mild as my usual homemade egg-based mayo, but then that was made with vegetable oil so you can´t really compare anyway. I use EVOO and as long as the acidity is balanced it´s a pretty good match I think. Maybe because all the ingredients has a strong flavour the oil doesn´t dominate. When I first realised I couldn´t have eggs (last autumn) and I couldn´t have my usual egg-based mayo I searched for a long time until I found a decent recipe. A bit of tweaking and then I was happy with the result! Link to comment Share on other sites More sharing options...
jillian Posted May 11, 2012 Share Posted May 11, 2012 This is great. I've noticed a slight upset stomach after I eat homemade mayo and I'm wondering if the raw egg bothers me. I"m going to try this. Question: Dijon mustard typically has white wine in the ingredients. Is this okay since it is an incredibly small quantity? Or do I need to find a dijon mustard without wine? Link to comment Share on other sites More sharing options...
Melissa Urban Posted May 11, 2012 Share Posted May 11, 2012 Jillian, I've got a dijon at home made with nothing but mustard seed, vinegar, water and sea salt. I think if you hunt you can find it. Narrow your focus to organic brands of dijon, as organic wine is hard to come by, and they're more likely to sub vinegar. (But the answer is yes, you'll have to find one without white wine for your Whole30. It's not that the tiny amount will mess up your program, but we have to keep the rules consistent across the board.) Anna O, I may try this at home with my light olive oil to see how the flavor compares. Keep you posted - and thanks again for sharing. Melissa Link to comment Share on other sites More sharing options...
AnnaO Posted May 11, 2012 Author Share Posted May 11, 2012 Great Melissa, please let me know how you get on! Link to comment Share on other sites More sharing options...
AnnaO Posted May 20, 2012 Author Share Posted May 20, 2012 I´ve now made a batch with light olive oil and it´s much milder, as assumed. So much so that the next time I´ll hold half the vinegar at first, because the oil is mild you don´t need as much acidity for balancing flavours. Link to comment Share on other sites More sharing options...
Tami Collins Posted May 21, 2012 Share Posted May 21, 2012 Is coconut cream the same as coconut butter -- or is it something completely different? Link to comment Share on other sites More sharing options...
AnnaO Posted May 21, 2012 Author Share Posted May 21, 2012 Tami, it´s like coconut milk but thicker and richer. I only use it because its the only one here with no additives, just coconut and water, but I think you could just use normal coconut milk. Link to comment Share on other sites More sharing options...
Reading Your Lips Posted August 3, 2012 Share Posted August 3, 2012 I am so excited to find this recipe, I had been wondering if there was a way to make a mayo without the eggs! The tahini, did you make that fresh by blending sesame seeds? Link to comment Share on other sites More sharing options...
CarolBuchwald Posted March 16, 2015 Share Posted March 16, 2015 I made this today and it was excellent! So glad to find something for tuna salad! Thanks! Link to comment Share on other sites More sharing options...
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