You can be the judge for this face off    Remember the future of the food industry may depend on your decision    Let me know how you decide    The first recipe is a pretty good vegan mayo mix    Combine 4 oz of soft silken tofu with 2 tsp fresh lemon juice and 2 tsp Dijon mustard in a blender or with a wand blender for about 30 seconds or until the tofu is smooth    While blending, slowly add in1 cup of vegetable oil until emulsified and it thickens    Add a pinch of Kosher salt and blend    Taste and adjust seasoning as needed    no eggs are used

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Traditional mayo can be made by mixing 1 egg yolk with1/2 tsp salt, 1/2 tsp dry mustard,2 pinches of sugar together    In a separate bowl combine 1 tsp fresh lemon juice with 1 Tbsp white wine vinegar and whist half into the egg yolk mixture    Whist briskly and add vegetable oil a few drops at a time    Once emulsion starts add more oil    When half the oil is in add one more tsp of lemon juice    Keep whisking until all the oil is incorporated    Leave at room temperature for 1 to 2 hours    Refrigerate the mayo and it should be good for up to one week

 

Both recipes use 1 cup vegetable oil – lemon juice – mustard and salt. However, in vegan mayo – tofu is used to replace the egg yolk – sugar – and vinegar – found in traditional mayonnaise. They both use too much vegetable oil for my taste!    I’d like to hear from you about a good mayo replacement

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