Guest guest Posted February 6, 2010 Report Share Posted February 6, 2010 Out of curiosity, are you trying to avoid animal products? Because gelatin is an animal product as well. Not that I have any problem with anyone avoiding that stuff since I gave up meat 2 years ago, cheese last thanksgiving and now it seems that eggs give me issues as well. I just figured that I would let you know gelatin is another animal product just in case you didn't know Stacey > > OK, here it is, history and comments and all. > > I found this recipe a long time ago, after I lost ALL animal products > whatever. And other categories. So no egg. I was thrilled to have > an egg-free mayo recipe. But I would make it and it would be > perfect. Maybe the next time, too. Then inexplicably it wouldn't > thicken. After I got tired of a lot of " creamy olive oil " batches, I > abandoned it. Then later I read somewhere that eggless mayo will > only thicken if the weather is dry. And here I sit in the Pacific > Northwest with our only 56 days of sun a year! > > OK, so a couple weeks ago I thought there must be a way around this. > Namely, what about a bit of gelatin to sub for the missing egg? > > Here's the recipe as written: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2010 Report Share Posted April 25, 2010 Hi , I was searching through the past email and came across this one. Do you make your own mustard?Thanks,michelle12/09 ucTo: btvC-SCD Sent: Sat, February 6, 2010 12:13:50 AMSubject: Egg Free Mayo Recipe OK, here it is, history and comments and all. I found this recipe a long time ago, after I lost ALL animal products whatever. And other categories. So no egg. I was thrilled to have an egg-free mayo recipe. But I would make it and it would be perfect. Maybe the next time, too. Then inexplicably it wouldn't thicken. After I got tired of a lot of "creamy olive oil" batches, I abandoned it. Then later I read somewhere that eggless mayo will only thicken if the weather is dry. And here I sit in the Pacific Northwest with our only 56 days of sun a year! OK, so a couple weeks ago I thought there must be a way around this. Namely, what about a bit of gelatin to sub for the missing egg? Here's the recipe as written: Eggless Mayo 3 tablespoons freshly squeezed lemon juice (or ACV should work) 1 tablespoon dry mustard (or to taste -- this is pretty nippy) 2 cloves garlic, chopped 1/4 teaspoon salt (skip if salt is an issue) 1 cup vegetable oil (I use extra virgin olive oil) In blender or food processor, combine lemon juice, mustard, garlic, and salt. Blend until well blended. While still on, very slowly dribble (really should be drop by drop or almost that slow) oil until the mixture is thick. You may not need all the oil. First Time: I had ready about a teaspoon of unflavored gelatin dissolved in about 2 tablespoons of water, maybe a bit less. I followed the recipe exactly, and as it approached a half cup of oil used, I added the gelatin. It immediately became very thick and wouldn't take any more oil. Aha, I said! It is a dry day. Maybe I didn't need the gelatin! Second Time: Another dry day. I did not add the gelatin and it thickened beautifully. It didn't take but about half a cup of oil. Third Time: Since I only got a half cup or so of mayo I thought I would double the recipe. It was a damp drizzly day so I had about a tablespoon of gelatin dissolved in a few tablespoons of water ready. After adding about half a cup of oil I added half the gelatin. Nothing much happened. I thought OK, maybe more oil takes more than twice the time so I kept dribbling. I added the rest of the gelatin. It would NOT thicken. I gave up. It was about the consistency of cream. I used it as a rather nippy lemon mustardy creamy dressing on my salad and it tasted good even if it wasn't mayo thickness. Next morning I decided it probably needed another spoonful of gelatin. Imagine my surprise when I got it out of the frig and found it had gelled up nicely! OK, here are my thoughts. One, it WAS a wet day. Two, perhaps trying to do twice as much allowed the blender to heat everything up so the gelatin did not appear to gel until it was refrigerated? But, this version was a little toward "mayo gelatin", rather than just a thick mayo consistency. Not really jello. It worked perfectly well for several days until I ate it up, however, My conclusion so far is, try for the dry day if possible; this is easiest. And don't try to double the recipe. None of these versions separated. I will report further mayo adventures later. P.S. As written this mayo is pretty nippy: I added a lot of garlic and I like a lot of mustard. It has added a lot of flavor to cold cooked veggies, liverwurst, chicken salad, "chicken lettucewiches" , etc. You can adjust seasonings as you wish. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 Hi , I was searching through the past email and came across this one. Do you make your own mustard? Thanks, michelle Hi , No, I haven't made my own mustard yet, but I plan to. I'm using the SCD legal one from Eden right now and I admit, the taste was enough different from " regular " mustard that it did take a bit of time to get used to it. I'd really like to make Dijon, but so far the recipes I find call for white wine. Which is probably OK at this point but then I think, " What would I do with the rest of the bottle? " Somewhere I do have a mustard cookbook, though, which surely has some adaptable recipes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 At 12:55 PM 4/26/2010, you wrote: but then I think, " What would I do with the rest of the bottle? " Buy a pack of the single serving bottles. I've posted my mayo and mustard recipes in the past... there's a Dijon recipe in there which works. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 >but then I think, " What would I do with the rest of the bottle? " Buy a pack of the single serving bottles. Well, true, that would work with a large recipe for mustard. I meant, what would I do with the rest of a bottle of white wine? Can I just decant it like this into smaller bottles and save until I need more mustard? I don't consume wine as wine. never have. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2010 Report Share Posted April 27, 2010 I subbed water for the white wine... 1/4 c Mustard powder 1/4 c White wine vinegar (I used ACV because I don't know what brand of white wine vinegar is legal) 1/3 c Dry white wine (I subbed water) 1 tb honey (or to taste, I'll leave it out next time) 1/2 ts Salt 3 Egg yolks Combine powder, vinegar, water, honey and salt. Let sit 2 hours. Whisk yolks into vinegar mixture. On a double boiler, slowly heat the mixture, stirring often until thick (it took about 15 minutes for me) I don't have a double boiler so I used a thick glass bowl on top of a pot of water. This mustard came out spicy and didn't taste like conventional mustard, but it worked and on my first attempt... YAY!!! Adapted from: http://www.ilhawaii.net/~danrubio/mustard/recipes/homemade.html Misty Kimble CD - no meds SCD - 2 years 3 months > > Hi , I was searching through the past email and came across this > one. Do you make your own mustard? > > Thanks, > michelle > > Hi , > > No, I haven't made my own mustard yet, but I plan to. I'm using the > SCD legal one from Eden right now and I admit, the taste was enough > different from " regular " mustard that it did take a bit of time to > get used to it. I'd really like to make Dijon, but so far the > recipes I find call for white wine. Which is probably OK at this > point but then I think, " What would I do with the rest of the > bottle? " Somewhere I do have a mustard cookbook, though, which > surely has some adaptable recipes. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2010 Report Share Posted April 27, 2010 At 12:00 AM 4/27/2010, you wrote: Well, true, that would work with a large recipe for mustard. I meant, what would I do with the rest of a bottle of white wine? Can I just decant it like this into smaller bottles and save until I need more mustard? I don't consume wine as wine. never have. That's what I meant. You can buy a decent white wine in single serving bottles. That way, you're only opening a SMALL bottle. I rarely drink wine, either. That's why I find the small bottles useful. We like red wine in one of my pot roast recipes; one small bottle is just about right for a big roast. Similarly, one small bottle of white is just right to go with some sauteed shrimps. to make a butter-wine sauce. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2010 Report Share Posted April 27, 2010 I subbed water for the white wine... Aha, water! I will try this. Thanks, Misty. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2010 Report Share Posted April 28, 2010 That's what I meant. You can buy a decent white wine in single serving bottles. That way, you're only opening a SMALL bottle. Aha! I didn't realize this. I think the Dijon mustard would be tastier with the white wine. Now I just have to figure out where there is a liquor store! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2010 Report Share Posted April 28, 2010 One thing we have in Louisiana is easy access to liquor/wine/beer. Every grocery and convenient store sales it. Actually, I had never seen an actual liquor store until I went to Mississippi where you could only get liquor until 8PM and they didn't sale it at the gas stations. I was totally stunned. LOL When I asked the clerk where the liquor was and he said the liquor store down the road closed at 8. When I asked if the grocery store across the street sold it he said, you must be from Louisiana. Misty > > Aha! I didn't realize this. I think the Dijon mustard would be > tastier with the white wine. Now I just have to figure out where > there is a liquor store! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2010 Report Share Posted April 28, 2010 At 07:29 PM 4/28/2010, you wrote: One thing we have in Louisiana is easy access to liquor/wine/beer. Every grocery and convenient store sales it. Actually, I had never seen an actual liquor store until I went to Mississippi where you could only get liquor until 8PM and they didn't sale it at the gas stations. I was totally stunned. LOL When I asked the clerk where the liquor was and he said the liquor store down the road closed at 8. When I asked if the grocery store across the street sold it he said, you must be from Louisiana. LOL! You posted the exact thing I was thinking! Go to a liquor store for single serving white wine? What's wrong with the grocery store? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2010 Report Share Posted May 1, 2010 At 11:50 PM 4/28/2010, you wrote: So, any dry white wine is OK for our purposes? Pretty much. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
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