I’ve been studying food labels carefully and don’t like many of the additives, so I’ve embarked on a journey to eat more natural foods. I make my own juices, granola, bread, and BBQ sauce. Now I’ve conquered mayonnaise.
With the Vitamix, it’s easy and takes mere minutes. Here’s how:
¾ cup egg substitute
1 tsp. dry mustard
1 tsp. salt
4 Tbsp. apple cider vinegar or white wine vinegar
2¼ cups extra virgin olive oil
Add first four ingredients to the Vitamix container. Secure lid but remove plug.
Turn Vitamix to Variable Speed 1, gradually increasing to 10 then high.
Pour the extra virgin olive oil in a steady stream through the opening in the lid.
Run Vitamix just until mixture thickens.
Turn off Vitamix, pour the mayonnaise into a quart jar, and put a tight-fitting lid (or canning ring and lid) on the jar. Refrigerate. Keeps up to 10 days.
Yield: 1 quart
I use 1/2 cup of my mayonnaise to make shrimp salad.
Shrimp Salad for Two
- 1 cup salad-size shrimp
- 1 hard boiled egg, chopped
- 2 Tbsp. minced onion
- 1 Tbsp. sweet pickle relish
- ¼ cup chopped celery
- ½ cup mayonnaise
- 1 Tbsp. Dijon mustard
- 1 Tbsp. dried tarragon leaves
- salt and pepper
- Combine all ingredients in a bowl and toss together.
- Refrigerate for at least 4 hours to develop flavors.
- Serve on whole-wheat rolls for sandwiches or stuff in a large, ripe tomato.
Yield: 2 servings