On 6/26/2017 7:28 AM, sanne wrote:
> Am Montag, 26. Juni 2017 13:13:05 UTC+2 schrieb Janet:
>> In article >,
>> says...
>>>
>>> Am Montag, 26. Juni 2017 10:32:36 UTC+2 schrieb Julie Bove:
>>>> "sanne" > wrote in message
>>>> ...
>>>>> Am Montag, 26. Juni 2017 06:13:13 UTC+2 schrieb Julie Bove:
>>>>>
>>>>>> There are other eggless mayos. I just prefer this one.
>>>>>
>>>>> You know how to whip up mayo? Eggless is no problem, it's vinaigrette
>>>>> then.
>>>>>
>>>>> Here's the how to with varieties included:
>>>>>
>>>>> Mix
>>>>> - 1 part hot mustard with a little
>>>>> - salt and pepper and
>>>>> - 3 parts vinegar of your liking or the "water" from pickles; you may
>>>>> substitute some of that with apple juice or add a pinch of sugar.
>>>>> Slowly add (as for mayo) up to
>>>>> - 9 parts of oil of your liking; you may substitute some of that with
>>>>> yogurt (dairy or soy) etc.: First the oil until the mixture gets thick,
>>>>> then a little more, then the yogurt if used.
>>>>>
>>>>> Keeps a long time in the fridge.
>>>>>
>>>>> Bye, Sanne.
>>>>
>>>> Ugh! Sorry but that's not mayo.
>>>
>>> As I wrote.
>>> "You know how to whip up mayo? Eggless is no problem, it's vinaigrette then."
>>>
>>>> And I don't want to whip anything up. I've
>>>> tried making vegan mayo. It's not good.
>>>
>>> Don't you like to whip it up yourself - or wasn't the result good enough?
>>>
>>>> I like this stuff. This is it. As
>>>> you can seem there is no mustard in it.
>>>>
>>>> http://www.eatjust.com/en-us/product...umer/mayo/mayo
>>>
>>> Thank you; that's what I was looking for (but not long enough ;-)).
>>>
>>> For vinaigrette, mustard is the emulsifier.
>>> For mayo, it's the protein lecithin - from egg or - in your case - from
>>> peas and the modified starch: https://en.wikipedia.org/wiki/Modified_starch
>>>
>>> Bye, Sanne.
>>
>> Sanne, don't waste your time trying to help Julie. We've all been
>> there. Whatever you suggest is impossible for Julie on multiple grounds,
>> and will be rudely rejected.
>
> I know. ;-)
> But maybe some others will like the recipe I posted.
>
> Bye, Sanne.
>

I do! Thank you for posting it.