Olive Oil Mayonnaise

Oh, I miss mayonnaise, often. I have been trying to create a mayo recipe that gives the feeling and quality of mayonnaise, but mostly that has that slightly eggy taste. I may have finally hit on just the right one.

Olive Oil Mayonnaise

Place the following in a processor or a vitamix and blend very well, scraping down sides:

• 1/4 cup water
• 3/4 teaspoon freshly squeezed lemon juice
• 1 teaspoon vinegar (I prefer white wine, but plain will do)
• 2-1/2 teaspoons rice flour *OR* 3/4 teaspoon coconut flour
• 1 teaspoon arrowroot starch
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon agave or honey
• 1/2 teaspoon dry mustard
• 3/4 teaspoon sea salt
• 1 teaspoon nutritional yeast (optional, but gives egg flavor)

Then drizzle slowly into the mixture as it continues to process:

• 1/4+ cup olive oil, adding more until mixture reaches consistency of mayonnaise.

Can be kept in the fridge and used just like mayonnaise for up to a week. It's great for dipping vegetables in, or spreading on sandwich bread.

There are some cashew mayonnaises out there, too, and I will test out a few and post them here if they work out well. In the meantime, this is a pretty fair sulfur free version. :)

Cheers!
~Miriam

© 2012, Miriam Mason

Homemade Vanilla Hazelnut "Nutella" (Spread)

Based on homemade nutella recipes, this combines the best of nutella without the chocolate.

2 C raw hazelnuts
10 vanilla beans scraped
1-1/2 C powdered sugar
1-1/2 T vanilla extract
1/4 C melted coconut oil

Preheat oven to 350 degrees F. Toss hazelnuts in a single layer on a shallow baking pan and toast them in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking for even color, and cool briefly.

Place the toasted nuts into a plastic bag and rub them firmly until most of the skin comes off of the nuts. Don't worry about the stuff that sticks, it just makes it pretty.

Place the roasted skinned nuts into food processor and process for about 5 minutes, scraping sides periodically, until you have smooth hazelnut butter. Add in the sugar, vanilla bean scrapings and vanilla extract. Process until smooth, then slowly pour the coconut oil into the processor until you have a spreadable texture.

Spread on breads, in sandwiches, on top of waffles or pancakes, an unusual frosting or filling for cakes, or any other nutella-like ideas that come to mind. And enjoy your vanilla nutella sulfur-free! :)

Cheers!
~Miriam

© 2012, Miriam Mason