{"id":2437,"date":"2010-04-25T17:59:53","date_gmt":"2010-04-25T15:59:53","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/04\/eifreie-brlauch-mayonnaise\/"},"modified":"2017-04-21T19:47:29","modified_gmt":"2017-04-21T17:47:29","slug":"eifreie-brlauch-mayonnaise","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/04\/eifreie-brlauch-mayonnaise\/","title":{"rendered":"Egg free Mayonnaise"},"content":{"rendered":"

$\"eifreie$ Homemade Mayonnaise is very delicious and very simple to prepare. But I am always sad when I have to throw away the leftovers. But I do not dare to keep them, my fear of Salmonella is stronger then the pangs of conscience about wasting food.<\/p>\n

I was thrilled when I read on Fool for Food<\/a> about a egg free Mayonnaise. Claudia posted a recipe<\/a> that used milk instead of egg. The only bad thing was that the recipe asked for an immersion blender. I do not own one, so I start thinking. And then I thought, why not use my beloved food processor. With its whisking attachment it whips perfectly all kinds of creams. I use it for normal mayonnaise as well, so I started a first attempt.<\/p>\n

To stay on the safe side I decided to use a little bit mustard in the mixture as well. Mustard is as well as egg yolk a good emulsifier and I use mustard in my normal mayonnaise recipe as well.<\/p>\n

And it worked perfect. I get a mayonnaise with the same consistence as normal one and you would never guess that the egg is missing, it taste so good.<\/p>\n

For some change I add some pureed wild garlic to half of the recipe. The wild garlic mayonnaise taste delicious as a spread on fresh bread.<\/p>\n

If stored in the fridge this Mayonnaise will keep for at least two weeks.<\/p>\n

Egg free (Wild garlic) Mayonnaise<\/span><\/h2>\n
Basic Mayonnaise<\/strong><\/p>\n
\n
80g Milk, Room temperature<\/li>\n
1 tsp citron juice<\/li>\n
1 tsp mustard<\/li>\n
1 pinch Salt<\/li>\n
about 180g oil<\/li>\n<\/ul>\n
for the wild garlic mayonnaise<\/strong><\/p>\n
\n
half of the recipe above<\/li>\n
5 leaves wild garlic<\/li>\n<\/ul>\n
Mix milk, citron juice, salt and mustard with the whisking attachment of your food processor. Now switch the machine to highest speed and add the oil very<\/strong> slowly to the milk.\u00a0 Add oil until you reach your desired consistence.<\/p>\n
For the Wild garlic Mayonnaise puree the wild garlic and mix it with half of the recipe.<\/p>\n
To stay on the safe side I decided to use a little bit mustard in the mixture as well. Mustard is as well as egg yolk a good emulsifier and I use mustard in my normal mayonnaise recipe as well.<\/p>\n
And it worked perfect. I get a mayonnaise with the same consistence as normal one and you would never guess that the egg is missing, it taste so good.<\/p>\n
For some change I add some pureed wild garlic to half of the recipe. The wild garlic mayonnaise taste delicious as a spread on fresh bread.<\/p>\n
If stored in the fridge this Mayonnaise will keep for at least two weeks.<\/p>\n
Egg free (Wild garlic) Mayonnaise<\/span><\/h2>\n
Basic Mayonnaise<\/strong><\/p>\n
\n
80g Milk, Room temperature<\/li>\n
1 tsp citron juice<\/li>\n
1 tsp mustard<\/li>\n
1 pinch Salt<\/li>\n
about 180g oil<\/li>\n<\/ul>\n
for the wild garlic mayonnaise<\/strong><\/p>\n
\n
half of the recipe above<\/li>\n
5 leaves wild garlic<\/li>\n<\/ul>\n
Mix milk, citron juice, salt and mustard with the whisking attachment of your food processor. Now switch the machine to highest speed and add the oil very<\/strong> slowly to the milk.\u00a0 Add oil until you reach your desired consistence.<\/p>\n
For the Wild garlic Mayonnaise puree the wild garlic and mix it with half of the recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"
Homemade Mayonnaise is very delicious and very simple to prepare. But I am always sad when I have to throw away the leftovers. But I do not dare to keep them, my fear of Salmonella is stronger then the pangs of conscience about wasting food. I was thrilled when I read on Fool for Food […]<\/p>\n","protected":false},"author":1,"featured_media":20406,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[26],"tags":[121,252,66],"class_list":["post-2437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sosen-und-aufstriche","tag-eifrei","tag-mayonnaise","tag-barlauch"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=2437"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2437\/revisions"}],"predecessor-version":[{"id":20405,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2437\/revisions\/20405"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20406"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}