"sanne" > wrote in message
...
> 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."
I don't want a vinagrette. That's not the same at all as an eggless mayo.
>
>> 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?
The results were terrible. For one thing, I had to track down things I
wouldn't ordinarily buy. Like arrowroot powder. And since there are no eggs,
there are two things that need to be accomplished. One is to make it thick
and creamy. The other is to keep it from separating out. Many of the recipes
use things like tofu or white beans. This leaves a weird mouthfeel and the
taste is off. And mayo still separate out if not used immediately. Sure, you
can whisk it up again but this is no good for something like tuna or potato
salad that isn't going to be eaten immediately. You just wind up with a sad,
inedible mess.
>
>> 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 ;-)).
Okay.
>
> 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.
Yes.