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 .
Egg-Free Mayonnaise
- 1.0 stars
- 15m
- 15m
Ingredients
- 1 lemon
- 1/2 c extra virgin olive oil
- 1/2 c avocado oil
- 1/2 c palm shortening
- 1 tsp. coarse sea salt
Instructions
- 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.
Nutrition
- 726
- 1g
- 78g
- 24g
- 480mg
Amanda
This did not come together in my Vitamix. It reaulted in an oily mess. There has to be a better recipe out there.
Real Plans
Thank you so much for your review, Amanda! We’ve modified this recipe a bit to add chilling time to allow for thickening before use.