Mayonnaise

15. May, 2009

Mayonnaise which you can buy from your local supermarket is usually absolutely packed with additives and bad stuff. Read the labels next time you are in the shop and count the number of funny names you won't even be able to pronounce! I don't often use homemade mayonnaise (I prefer to use soy yoghurt or regular yoghurt), however sometimes a recipe definitely calls for mayonnaise which is why I have on hand, my own recipe. If you are lactose intolerant you can use soy creme fraiche. Mayonnaise is never actually 'healthy' (it usually includes egg yolks, dairy products and oil) but this is one of the healthiest versions around.

You can use a blender or a food processor to make the mayonnaise although it is not necessary.

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A lighter mayonnaise without all the rubbish

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This recipe is:

Gluten free
Nut free

This recipe is easy to make:

Lactose (dairy) free

Mayonnaise

Makes 300 millilitres mayonnaise

Ingredients

150 millilitres (5¼ fluid oz) low fat creme fraiche (without gelatin)
3 large eggs (please use free range eggs)
4 tablespoons white wine vinegar
2 teaspoons water
1 teaspoon ground mustard
½ teaspoon curry powder
½ teaspoon agave nectar
A pinch of salt (Himalaya or sea salt)
A pinch of cayenne pepper

Preparation

Place the 3 eggs in a small saucepan and cover with water. As soon as the water begins to boil, boil the eggs for 9 minutes.
Place the eggs immediately under cold running water and cool completely.
Peel the eggs and slice into halves. Place the yolks in a medium bowl. Set the egg whites aside.
Add 2 teaspoons water to the yolks and mash with a fork until smooth and lump free.
Add a pinch of cayenne pepper, 1 teaspoon ground mustard, the ½ teaspoon curry powder and a pinch of salt.
Add the 150 millilitres creme fraiche to the bowl and combine well.
Add the 4 tablespoons white wine vinegar and ½ teaspoon agave nectar and combine well.
The mayonnaise might be runny but it will thicken once in the fridge.
Cover the bowl with cling film and chill for a couple of hours.
Use the mayonnaise as a base for several salads such as tuna salad, shrimp salad, egg salad, mustard sauce and more.

Tips

You can use the left over egg whites to make an egg and mayonnaise salad, just add curry powder, basil, parsley and pepper (black).
You can also use a food processor to make the mayonnaise.
You can use soy creme fraiche if you are lactose intolerant.
You can use maple syrup instead of the agave nectar if you prefer.