In the quest for a more yogified diet, i've been werking my sattvic menu hardcore. (For more on sattvic food if you missed the memo the journal entry is here) One of the no-no's of sattvic life are eggs, and I was ok with that until I went to the supermarket and to my horror discovered no one makes egg free mayo.
I'm not sure why I was so surprised, after all mayonaisse is an egg based emulsion, but I figured with the growing plant based diet gang, and kiddies with allergies, well someone would have mastered that. Nuh uh. Not in my neighbourhood, so I set off to our old friend the interwebs to find a genius that had. Pinterest of course was all over it - seriously how did we ever have any skills before that social platform?
The first recipe I tried was a safflower oil and soymilk combo with cider vinegar and salt. It whizzed up OK, but it was thin and wouldn't have spread with a flourish on a sandwich. Tasty, but not acceptable. I finished off the jar and when faced with a looming vegan schnitzel burger crisis, I went back for more experimentation. The recipe that looked the most promising was made with silken tofu. I had a block at the ready and it was go time.
The thing with silken tofu is it gives the texture and hold that good egg mayonaisse has, with a neutral base for taking on other flavours. I tweaked the recipe a bit for flavour, and the result was mindblowing. Thick, creamy, delicious and really mayo like. I made this in a thermomix, but any blender or handstick would do. You could rock the pants off this with the addition of avocado, or roasted red pepper paste, or even roasted garlic if you are that way inclined. But here is the basic good old staple that brings creamy relief to any slice of bread, bun or slaw.
1 block of silken tofu
1 cup vegetable oil
1 TBS of dijon mustard
decent pinch of Tasmanian sea salt flakes
1 TSP asafoetida powder (the white one)
1 TBS maple syrup
2 TSP lime juice (or lemon or apple cider vinegar)
1/2 TSP ground white pepper
Add all the ingredients except for the oil to your blender and blend into a creamy paste. Slowly drizzle in the oil like until you have a shiny incorporated emulsion. Taste for balance and tweak to your palate. Store in a sterile glass jar in the fridge and spread with flourish.
Om nom nom!
Dr Polly McGee is one part writer, and many parts assorted thinker, do-er, talker, eater, chef, explorer, yogi, kirtaneer and dog wrangler. She has worked in kitchens, bars and restaurants from frantic to fancy, managed multi-million dollar innovation grants programs, advised hundreds of start-ups on how to refine their business ideas and source funding, and championed causes from a variety of soapboxes, lecterns and stages. She is currently the Strategic Marketing Lead for Global Edtech Startup Prosper Education. Her new book, The Good Hustle, is coming out in February 2018