{"id":948,"date":"2022-12-06T21:51:18","date_gmt":"2022-12-07T04:51:18","guid":{"rendered":"https:\/\/cheesecakeandtacos.com\/?p=948"},"modified":"2022-12-06T21:51:18","modified_gmt":"2022-12-07T04:51:18","slug":"secret-ingredient-mayo","status":"publish","type":"post","link":"https:\/\/cheesecakeandtacos.com\/?p=948","title":{"rendered":"Secret Ingredient Mayo"},"content":{"rendered":"\n

Mayo with no oil, no soy, no starches, no eggs, and no dairy. Vegan, Keto, Low-carb, THM-FP. <\/strong><\/p>\n\n\n\n

Mayo is a funny condiment. I don’t mean funny as in unusual, but more funny as it seems hard to find the perfect flavor and texture when you are making you own. I have made different versions of regular mayo myself, After I got over the brain block that it would be hard that is. I liked most of them well enough, but still wanted something different. I discovered a good stick blender is the trick for me to make mayo quick and easy and to emulsify nicely. But today you wont need a stick blender, since you won’t be adding oil. <\/p>\n\n\n\n

I have found that most homemade mayo turns out a bit runny. Or if you used olive oil, it has a strong flavor. I like my mayo thick, creamy, and mild flavored, but with a nice tang. Not too strong of spice flavors, but a neutral flavor that is easy to pare with any desired dish. <\/p>\n\n\n\n

Store bought mayo though, is probably made with inflammatory vegetable oils, has starchy thickeners, and maybe preservatives. You can buy high quality mayo, but if you have ever bought it, you know its expensive. <\/p>\n\n\n\n

So I have been trying different homemade mayo recipes. They are good, but I wanted a recipe that didn’t take so much oil. I found recipes that used greek yogurt to reduce the oil and calorie count. But I wanted something that didn’t contain dairy either. I’m not dairy intolerant, but I am often developing recipes for those that are, so I wanted this to be dairy free as well. And if you are following THM, you are probably looking for a low-fat mayo to use on your Energizing sandwiches that focus on healthy carbs and keep the fat low to be weight loss friendly.<\/p>\n\n\n\n

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I have tried some that use less oil, but compensate with water and starches. But I wanted to avoid the starches, or from using too much thickeners.<\/p>\n\n\n\n

What is my secret ingredient? Zucchini. …Hey don’t leave me yet!! Hear me out! \ud83d\ude02 This is not green. A special step transforms it from a vegetable to neutral sauce. This recipe came about from trying some zucchini sauce and zucchini cheese recipes. Somewhere in there, the thought hit, that I could use this as the base for mayo! <\/p>\n\n\n\n

Now disclaimer here- this mayo does have a slightly different texture than traditional homemade or store bought mayo. You don’t have the silkiness of oil or egg, but it is nice and thick, spreads nicely, and even holds up to heat. <\/p>\n\n\n\n

It works for me because its has no eggs, dairy, or oil. It is low calorie too, so I can save my calories for more fun ways. \ud83d\ude09 Hey and extra veggies. <\/p>\n\n\n\n

Just the other night I used this as the base for a white sauce for an Alfredo of sorts sauce for a greek flavored pizza. I believe I just added nutritional yeast, garlic powder, and salt, and spread on my crust. <\/p>\n\n\n\n

Around here I have tried so many things with zucchini this past summer, that my husband started calling it “S I” for Secret Ingredient. (*Say “S I” in a detective voice \ud83d\ude06 ) So this mayo is defiantly an S I Mayo. \ud83d\ude02<\/p>\n\n\n\n

‘S-I’ Mayo -Secret Ingredient Mayo<\/strong><\/p>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

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-Approx. 2 cups zucchini<\/strong> -peeled and roughly chopped. No green flecks. I just quarter and chop in 1\/2 inch slices. <\/p>\n\n\n\n

-1 tsp Agar Powder.<\/strong> This is a sea weed extract that acts as a vegan gelatin. you could try 2 tsp of gelatin in this recipe but i haven’t tried it myself. <\/p>\n\n\n\n

-2 tsp Lemon Juice.<\/strong> I recommend organic lemon juice that is not from concentrate.<\/p>\n\n\n\n

-1 tsp Dijon Mustard<\/strong>. Mustard help enhance flavor, making it pop.<\/p>\n\n\n\n

-1-2 tsp Apple Cider Vinegar.<\/strong> I used homemade apple vinegar. It may not be as strong as store bought vinegar, so start with one tsp and taste and adjust for desired tanginess. <\/p>\n\n\n\n

-2 Tbsp Tahini.<\/strong> This is Sesame seeds ground into a butter. It adds depth of flavor and creaminess.<\/p>\n\n\n\n

-1\/4 tsp Himalayan Salt. <\/strong>My Himalayan salt doesn’t seem as salty, so if you are using a non-mineral salt, I recommend starting with 1\/8tsp and adjusting to taste. <\/p>\n\n\n\n

Directions: <\/p>\n\n\n\n

  1. Place zucchini and 1\/2 cup of water in medium saucepan. Cover and bring to a simmer over medium heat. Simmer for about 5min or until zucchini begins to look translucent. <\/li>
  2. Drain off water and reserve for later. <\/li>
  3. Cool slightly and then pour into blender and add Agar powder. Blend until smooth.<\/li>
  4. Pour blended zucchini back into the saucepan. Simmer for 5 minutes, stirring consistently.<\/li>
  5. Remove from heat. Cool slightly. Add rest of ingredients and whisk until smooth. <\/li>
  6. Taste and adjust for tanginess and saltiness. If mixture seems to be too thick, add a Tbsp at a time of reserved zucchini water to thin down. It will continue to set up as it cools. <\/li><\/ol>\n\n\n
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    \n\t\t\t\t\t\"Secret\n\t\t\t\t\t
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    Secret Ingredient Mayo<\/h2>Recipe by Eunice<\/span>Cuisine: American<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
    <\/span>Servings<\/span>

    8<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    10<\/p>minutes<\/span><\/div><\/div><\/div><\/div><\/div>

    A vegan, low-carb, keto, dairy-free, egg-free, oil-free, low-fat, soy-free mayonnaise <\/p>

    Ingredients<\/h3>
    • <\/span>

      Approx. 2 cups zucchini<\/strong> -peeled and roughly chopped.<\/strong><\/p><\/span><\/p><\/li>

    • <\/span>

      1 tsp Agar Powder*<\/strong><\/p><\/span><\/p><\/li>

    • <\/span>

      2 tsp Lemon Juice<\/strong><\/p><\/span><\/p><\/li>

    • <\/span>

      1 tsp Dijon Mustard<\/strong><\/p><\/span><\/p><\/li>

    • 1-2 tsp Apple Cider Vinegar<\/strong>**<\/span><\/p><\/strong><\/li>

    • <\/span>

      2 Tbsp Tahini<\/strong><\/p><\/span><\/p><\/li>

    • 1\/8-1\/4 tsp Himalayan Salt<\/strong>***<\/span><\/p><\/strong><\/li><\/ul><\/div>

      Directions<\/h3>
      • Place zucchini and 1\/2 cup of water in medium saucepan. Cover and bring to a simmer over medium heat. Simmer for about 5min or until zucchini begins to look translucent. <\/li>
      • Drain off water and reserve for later. <\/li>
      • Cool slightly and then pour into blender and add Agar powder. Blend until smooth.<\/li>
      • Pour blended zucchini back into the saucepan. Simmer for 5 minutes, stirring consistently.<\/li>
      • Remove from heat. Cool slightly. Add rest of ingredients and whisk until smooth. <\/li>
      • Taste and adjust for tanginess, and saltiness. If mixture seems to be too thick, add a Tbsp at a time of reserved zucchini water to thin down. It will continue to set up as it cools. <\/li><\/ul><\/div>
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        Notes<\/h3>\n\t\t\t\t\t
        • *Agar Powder is a sea weed extract that acts as a vegan gelatin. you could try 2 tsp of gelatin in this recipe but i haven’t tried it myself. <\/li>
        • **My vinegar was homemade so may be less vinegary then store-bought apple cider vinegar.<\/li>
        • ***My Himalayan salt doesn\u2019t seem as salty as some salts, so start with less if your salt is not a mineral salt or is a salty-salt. <\/li><\/ul>\n\t\t\t\t<\/div>