ISO recipe: Egg white mayonaise

[ginny177]

Several years ago I had a recipe for "low cholesterol" mayonaise. It was made with either egg whites or an egg substitiute like Egg Beaters(I can't remember which). A food processor was used to make it.
I've lost the recipe. Can anyone provide me with one? Thanks

[Vanessa]

HI Ginny. Could not find it but maybe this helps one is dairy and egg free recipe the other one uses a blender and only one egg

Vegan Mayonnaise Substitute
(Egg and Dairy Free)
1/2 cup of soy milk
1/4 teaspoon mustard
2 teaspoons of lemon juice
Dash of salt
1/4 teaspoon of paprika
6 teaspoons of vegetable oil
Combine the soy milk, mustard, lemon juice, salt, and paprika in a blender. Use a low setting and do not over mix. Slowly add the oil, one drop at a time. This will cause the mixture to thicken. Once all the ingredients have been added, mix until a smooth texture is achieved. As with regular mayonnaise, keep it refrigerated.
Makes about 3/4 cup.

Mayonnaise
Begin with all the ingredients at room temperature for success in making homemade mayonnaise in your blender.
1 egg
2 tablespoons white wine vinegar or white rice vinegar*
2 teaspoons honey
1/8 teaspoon dry mustard
1/8 teaspoon ground white pepper, or to taste
Salt to taste
3/4 cup canola oil
1.Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a steady stream, until the mixture is well combined and thickened.
2.Taste and adjust the seasoning, as desired. Store in the refrigerator in a container with a tight-fitting lid for up to 1 week.
Note: Homemade mayonnaise will not be as thick as commercially made mayonnaise.
Makes about 1 cup.
Variations:
Garlic Mayonnaise: Add 2 teaspoons minced garlic with the first group of ingredients.

Herb Mayonnaise: Stir 1 to 2 tablespoons minced fresh herbs, such as flat-leaf parsley, watercress, basil, oregano, or tarragon, into the completed mayonnaise.

* White rice vinegar, made from fermented rice, has a low acidity and is milder and sweeter than ordinary white vinegar. It can be found in Asian markets and most supermarkets

[ginny177]

Thought I'd bump this up one more time.
Vanessa, thanks for the recipe. It's not exactly what I was looking for, but I may use it if I can't find the one I'm after.

[Julie O]

I suspect that you're going to have a hard time finding a true mayonnaise recipe that doesn't have some egg yolk or other fat. You need something that is going to create an emulsion with the other ingredients. Egg yolk works best for this because of some of the chemicals present in it. When they create fat-free mayonnaise for the grocery store stuff, they use commercial emulsifiers that you as a home cook can't buy. Have you searched the CL website?

[ginny177]

Cuisinart used to put out a monthly magazine of tips & recipes. The recipe I used to make came from there. I'm pretty sure it used egg whites only (the idea was a low cholesterol mayo). It was really very good and I made it a lot until I got lazy & started buying the fat free store stuff.
Unfortunately, I seem to have lost or tossed the magazine.
I'll try the recipes you've given & see how I like them. Thanks, Julie & Vanessa. I appreciate your efforts very much!

[Vanessa]

Hi. I kept looking and in one of my cooking softwares found this. I went to the Eggbeaters site and no mayo recipe there.
Eggless Herb Mayonnaise
Serves: 3
3 tablespoons dijon style mustard
1 tablespoon lemon juice fresh
1/2 teaspoon lemon peel grated
1 tablespoon water
3/4 cup safflower oil
2 tablespoons cream
1/2 teaspoon savory dried, crushed
1/2 teaspoon basil dried, crushed
1 tablespoon parsley minced fresh
1/2 teaspoon salt
Few drops of hot pepper sauce

In a blender or food processor blend mustard, lemon juice and rind, and water; beat in 1/2 of oil in a thin stream. Add heavy cream about 1/2 teaspoon at a time alternating with about 1 tablespoon oil. When all oil and cream have been added, add the remainder of ingredients; blend for 10 seconds or more. Taste for additional seasoning.

Note: Can be stored in a covered jar in refrigerator for up to 1 week.

[Grace]

Why not go to Cuisinart's website, and e-mail them to see if they still have the recipe? I bet their customer relations department could dig it up for you...