2-Minute Miracle: Soy-Free Mayo

If you’re anything like me, you have more than one reason to avoid soy. For example, you might have a thyroid condition, or you might want to try The Whole30 Challenge.

Whether you’re ditching soy for 30 days or 30 years, there is soy in so much of the processed foods, it’s almost unavoidable.

Unless, of course, you avoid processed foods. (Now there’s an idea!)

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Hello, Homemade Goodness!

Nuke a clean lemon and squeeze it for its juice. Now take your immersion blender out and whip up a batch of delicious soy-free mayonnaise!

Crack a whole egg into a quart-size mason jar.

Squeeze your lemon’s juice over a sieve — so you don’t need to pick out the seeds.

Add 1 cup of light tasting olive oil (NOT EVOO).

Add a little salt, and mustard powder (or yellow mustard) – ½ teaspoon each.

WALK AWAY. Let it sit for a few minutes.

Immerse your stick blender all the way to the bottom of the jar and start blending, leaving the business end of your blender on the bottom for 20 full seconds, until you see the magic of emulsification happen.

Slowly lift and lower the blender inside the jar, incorporating all the oil into your fresh mayo.

You may or may not hear trumpets and angels!

NOTE: Toss those squeezed lemon halves into a pitcher of water and refrigerate it for drinking later.
NOTE: Do NOT use a “Turbo” setting. A high “regular” setting is best. Your stick blender is far too valuable of a power tool now to go burning it out on “turbo.”
ALSO: If your mayonnaise is, for some reason, not emulsifying, NO WORRIES…
Either 1) BUZZ in another egg with the stick blender,
or 2) pop your jar into the fridge, if you’re not in a hurry.

NOW What?

Turn that lick-able, creamy goodness into your new favorite soy-free sauces, salad dressings, and dips!

 Whisk in a generous splash of apple cider vinegar and Dijon mustard, and you have a wonderful Dijon salad dressing!

To transform your plain (but wonderful) mayo…

Grate in some onion and dill pickles, and now you have positively unmatched tartar sauce! (“Thank you” to my big sister, Beth!)

Add to the plain mayo some dried parsley, dill, chives, red wine vinegar, garlic powder, onion powder, salt, pepper, and a little full-fat coconut milk, and you now have ranch!

Buzz in some red bell peppers, chipotle powder, and a little cumin, and you have “Southwestern” ranch!

Use more of the coconut milk fat than the milk, and you have veggie dip! (Scoop the fat off the top of a chilled can of coconut milk.)

 

Then, go ahead and eat your salad with your hands!

I Can See Those Wheels Spinning!

Of course you’re bursting with ideas now — this little formula is just the start!

Smoked Paprika in the Mayo? Absolutely!

Horseradish powder? Now you’re talkin’. If you do dairy, mix in some sour cream. With, or without the sour cream, it’s toe-curling good on roast beef.

Lemon zest and grated ginger? I dare you! What would you put that on?

Ground pepper — with a shot or two of hot sauce? Truly delightful for chicken… and killer on smashed potatoes!

Experiment with ALL the vinegars — one or two at a time — in your mayo. Likewise, try different mustards in there! 

Caramelized onions and roasted garlic, creamed and stirred in. Come on now… get the spoon! 

Ranch is only the beginning, my friend. Branch out, already! You can thank me later.

From Good To Great

You should experiment with abandon! Don’t be afraid to make a mistake.

Stuffed eggs (formerly known as deviled eggs) should get the best mayonnaise.

Baked potatoes actually beg for this mayo, mixed with yellow mustard and vinegar. You’ll know how much, because you will be tasting as you go, and deciding for yourself!

You know when you use a little mayonnaise on salmon to keep it moist in the oven? Add some lemon (juice or slices) and dill (fresh or dry), while you’re at it.

What do you think would taste good in a creamy, zesty Italian salad dressing? Which seasonings? Which Vinegar?

Do you just love a creamy garlic aioli? There’s a great recipe on allrecipes.com, where your home-made mayonnaise will shine!

Take A Powder!

Whiz up some freeze-dried green onions, chives, spinach, or kale  in a dedicated (for spices) coffee grinder. Add the powdered veggies — in whatever strengths or combinations you wish — to your new favorite mayo. Use your taste and preference to be your guide.

Next thing you know, you’ll be powdering everything (freeze-dried mushrooms or celery?) and adding them to enhance this basic sauce.

Really, who could blame you?

Share in the comments below what wonderful twists you put on homemade soy-free mayo. God gives us incredible imaginations — so experiment, experiment, experiment!

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com.

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