which takes about 2-3 minutes with an immersion hand blender along with 4 ingredients
1/2 pint Oil
1/2tsp salt
1tbsp vinegar
1 large egg
Anyhow I know that ground mustard is commonly used to thicken mayo, so threw 3 teaspoons in the mix to replace the egg, that of course did NOT work, so eventually ran to the store, got some eggs and got my mayo made up.
Had done some googling and found these egg free mayo recipe’s, most of which required ingredients I didn’t have in the house and usually required more than 4 simple ingredients.
One uses ground flax, another coconut butter etc.
So what do you use instead of eggs when you have a need for mayo. Note I won’t buy or use commercial mayo, way too much crap in it, including the oils.
If you were stuck in a cabin in the woods with a reasonably well stocked pantry and no eggs, how would you go about making mayo.
I’m not sure if mayo needs the egg white or the egg yolk more.
But you can use the water that chickpeas are soaking in to replace with egg white. Maybe that would help you with other yolk replacements.
From what I remember from baking school, mayo is a sort of foam with fats as the hollow area and eggwhites wrapped around everything. Eggwhites have an amazing ability to form long-chain proteins that can hold amazing amounts of air or other materials.
Egg yolks are also somewhat important as they emulsify or allow the fats and waters to mix to a degree.
As for what can replace either or both? Yolks are, in my opinion, the easier. There are other natural and not-so-natural emulsifiers and it’ll probably even work without that part. (A couple that come to mind are lecithin and glycerin though it’s been so long I don’t remember for sure)
The foam though, that’s a bit more tricky. I don’t know what would be used as a replacement. Possibly there’s a way of using rice gluten as glutens do a similar function. Possibly try the gluten with some water and chickpeas.
Rice is gluten free… But you can “wash” the starch out of flour (dough) to produce a fairly pure gluten. Instructions for gluten washing: https://www.youtube.com/watch?v=RL3-qxQZ_Kk
Rice gluten is an ingredient you can buy. It’s not technically gluten but it’s another protein that does similar things. I think in this use, gluten isn’t the protein but rather the latin root meaning glue-like.
Flour gluten will be too strong to actually use in this way. Unless you can somehow mill it down without damaging it, I doubt you’d be able to use it to make a froth. I could easily be wrong though and you may be able to purchase wheat gluten in powdered form similar to rice… protein.