The creamy goodness of mayonnaise
Everybody loves fat…
…It is such a universal truth, so appealing to your senses, stimulating in your lips and mouth-fat is not just an ingredient, it is culture, tradition and cohesive into the culinary yum planet that we live on. I thought it would be appropriate to start this recipe by sharing with you this basic, delectable, seductive recipe.
For those who grew up like me, making your own mayo from scratch, you know how simple, delicious and versatile this mix can be. On this page, a different version and alternative to mayo is exposed. Enjoy the new flavors and textures of life.
Mayo is essential in most culinary cultures I know. Which country in the world does not have oil, eggs, vinegar, lemon, salt, pepper and mustard? Put it together and voilá!
Wildly spread, mayo is the main condiment for Americans. Who has not taken a bite into a burger, hot dog, sandwich, potato or cabbage salad with mayo? Russians seems to be crazy for it as well, even a national dish is made with it, a Russian salad or Russian Tart. Let’s skip France, where there is an ongoing fight between butter and mayo-which one should I use today? The French connoisseur could divagate in his mind while walking into his kitchen. Japan… I found out even uses it as a face mask, no more comments needed on it. India and Asian countries use far more spices, which I like. In Peru, there is a book written with 100 recipes of mayo made with no eggs; it is written in 2022, so wait for it because yes, that is me! I have them all in my head, but wait until I travel to a cold winter land where there not much to do, so I put them all together.
Meanwhile, enjoy this simple creamy goodness. Nut Mayo is made for those who are looking for new flavors and experiences, for those who sympathize with plant based delicatessens. Those that are open to expanding their culinary perception and willing to add the energy, imagination and eagerness to discover new flavor in life and the emotions that come with it.
Nut Mayonnaise
INGREDIENTS:
About 35 oz.
PREPARATION:
Blend all ingredients. Use high speed until you see that it has a creamy soft consistency for about 45 seconds, adding more water if needed to keep the blender going.
Notes:
Don’t have a Vitamix? You can use a conventional blender. Use half of the recipe for it will be easier for the blender and blend for longer.
Nut based mayos will last about a week in the refrigerator, then it will start fermenting. Usually when this happens you can dehydrate the sauce to make some really nice chips, bake it or use it on an a omelet.
You can use just almonds, cashew, macadamia nuts or sprouted sunflower seeds. Maybe add some fresh coconut into the mix. If adding sunflower, make sure the seeds are sprouted and add extra lime juice into the mix. Sunflower tends to darken the sauce and its flavor is slightly tart.
In a VITAMIX
1.5 CUP peeled Almonds (sprouted)
1 lime juice
2 TBSP conventional organic mustard
2 garlic cloves
2oz of sliced onion (1/16th small onion)
1/3 serrano chili
1 date or 1 tsp honey or agave
1/4 tsp. black pepper
1/3 cup olive oil or sunflower seed oil
1 TSBP vinegar
2 tsp sea salt
Water to cover the ingredients in the blender-about 2 fingers (1 inch) above