Mayo without eggs? You’d be surprised. Egg-free mayonnaise may sound like an impossible contradiction, but really – it’s just good chemistry. When the right flavors come together in the right proportions, you have something that tastes as good as the real thing…without the autoimmune flareups .
Palm shortening comes from palm oil, a waxy and nutty tasting saturated fat that can withstand high temperatures during cooking. It’s what gives your egg-free mayonnaise body. In order to maintain a thick consistency, store mayo in the fridge and give it a good stir before using.
Use egg-free mayonnaise as you would use traditional mayo. Make a tuna salad. Use it as a base for sauces, dips, and dressings. Or put a dollop on your butter lettuce for an extra creamy tang to your Vietnamese Spring Rolls .
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- 1 lemon
- 1/2 c extra virgin olive oil
- 1/2 c avocado oil
- 1/2 c palm shortening
- 1 tsp. coarse sea salt
- Juice the lemon.
- Place all ingredients in a food processor or blender and whip on high for 4-5 minutes until creamy.
- Use immediately or refrigerate.