|This is not staged, the fridge actually looks like this.|
Being GF (gluten free), can sometimes be a tricky thing. The biggest trap is sauces, dressings and marinades. Soooo many of them contain "food starch" or "modified food starch". This includes mayo. And really, why is it so darned expensive??!? Then there are all of those preservatives and things I can't even pronounce. To top it all off, I rather enjoy different flavors (herbs, spices) in my mayo. Ten years ago while on a missions trip to Ukraine, I was introduced to garlic mayonnaise. Yummy! I NEED FLAVOR!!
For my vegan friends, I am still looking for a recipe.
|My cute Rosemary bush.|
This can be made in the food processor, on the lowest speed setting. Three things to know ahead of time;
- The mayo will need to set out for TWO HOURS before refrigeration. The lime juice and vinegar does something chemically to the egg (at room temp) that prevents salmonella.
- Add the oil SLOWLY at a small steady stream. If it is poured in too quickly the mayo will not do its mayo thing.
- Olive oil does not work. The molecules do not do that mayo thing.
- 2 TBSP white wine vinegar
- 2 TBSP lime juice
- 1 whole egg
- 1 egg white
- 1/2 tsp salt
- 1 tsp dry mustard, heaping
- 2 to 3 TBSP chile or fire oil
- 2 C (minus 2 to 3 TBSP) corn oil or safflower oil
Place all ingredients, except the oil, in the food processor and blend well. Turn on processor (low setting) and add the oil in a slow, steady stream.
Let the mayo sit at room temperature for two hours then refrigerate. This keeps for about 10 days.