Wednesday, May 5, 2010

Almondaise - Raw Mayo!

This recipe is adapted from the book by Harvey and Marilyn Diamond, called "Fit For Life II: Living Health". It is a very good substitute for mayonnaise. Great for spreading on sandwiches and in salad dressings.

I posted earlier that we use Vegenaise sometimes, but it is neither soy free nor cheap. Here is a soy free version that is better on the pocketbook. Who doesn't like some mayo now and then?

Almondaise

1/2 cup raw almonds, soaked 4 hours or more, drained, rinsed & peeled
1/2 cup water
1 small sliver garlic (about 1/8 teaspoon)
1 teaspoon (or less) seasoned salt, Spike, or salt free seasoning
2-3 Tablespoons fresh lemon juice
dash of cayenne (optional)
fresh ground pepper to taste (optional)
2 cups (up to 3 cups) extra virgin olive oil or grapeseed oil (or a blend of both)

Put prepared almonds and water in blender and blend on high speed until a thick cream forms. You may need to add more water (one tablespoon at a time) to make sure the blades move freely. Then add garlic, seasoning, lemon juice and pepper and blend briefly.

While the blender in on high (or #10 on the lower "I" or "Variable" setting on the Vitamix), remove center plug in blender lid and slowly add the oil in a thin drizzle* (I usually only get the 2 cups to blend in, but if it works for you, go ahead with the third cup). Final consistency should be like a very thick mayonnaise. Store in a canning jar (quart size or two pint size) in the refrigerator. Keeps at least a week.

* Note: The original recipe tells how one may get more oil into the blender. "When mixture refuses to accept any more oil, the oil will begin to sit in a bubble on top of the almonaise. At this point, remove the lid and continue to add oil in a thin stream, beating shallowly with a spoon so that you do not hit the moving blade. This will force more oil into the mixture and guarantee a thicker product." I don't usually try to get more oil in. It is still nice and thick for our tastes.

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