Its been quite a few years since I was able to use mayonnaise products since I became allergic to eggs. Most mass-produced mayonnaise also includes oils that I can’t have like canola or soybean. About three years ago, I learned about agua fava, the liquid that you drain off the can of beans, like garbanzo or kidney, which can be used as an egg substitute. I resisted this for quite a while since I didn’t relish the idea of using this liquid — really turned me off in fact. Last year, I really wanted some cole slaw and was tired of my vinaigrette version. It tasted like the Cain’s mayonnaise I grew up with! I was thrilled. So, with summer approaching and the time for cooler foods, here’s my recipe for egg-free mayonnaise using agua fava and some salad recipes to go with it. And the great thing about it is that you don’t have to worry about it spoiling like you do egg-based mayos.
Put in a blender:
- 1/3 cup agua fava
- 1/4 teaspoon dry mustard
- 2 tablespoons vinegar (I like the rice vinegar but feel free to use your favorite, or lemon juice if you like)
Start blender on a low setting and begin slowly, and I mean really slowly, drizzling in oil. You’ll add 1 cup of oil total for a thick mayonnaise, or 1 1/4 cup for a thinner dressing. I like to use 1/2 cup olive oil and 1/2 cup avocado oil. Makes me feel less guilty using oils that are actually good for us.
Makes a little over 1 cup of mayonnaise. Use in your favorite recipes. Most people won’t be able to tell the difference between this and the mayo you buy.
cookingwithoutallergens 