The DIY Pantry (21 page)
Authors: Kresha Faber
Whether you want an eggless mayonnaise because you’re vegan, are dealing with an egg allergy, or are just wanting a mayonnaise that can be more safely left out at an all-day picnic, this creamy eggless mayonnaise is your answer. If you can’t find palm shortening in your area, you can use coconut oil, but it will result in a much firmer mayo and will have a slight hint of coconut, which is lovely for Waldorf salads and burgers, but may not be as desirable in a ranch dip.
HANDS-ON:
5 minutes
INACTIVE:
2 hours
INACTIVE:
2 hours
DIFFICULTY LEVEL:
∗
YIELD:
Serves 24; Makes 1
1
⁄
2
cups
COST PER SERVING:
$ $
CALORIES:
81
FAT:
9 g
PROTEIN:
1 g
SODIUM:
76 mg
FIBER:
0 g
CARBOHYDRATES:
1 g
SUGAR:
0 g
1
⁄
2
cup palm shortening
1
⁄
3
cup raw cashew pieces
1
⁄
2
cup coconut milk
1
⁄
2
teaspoon Dijon-style mustard
1 tablespoon lemon juice or white wine vinegar
3
⁄
4
teaspoon sea salt
1
⁄
4
teaspoon ground paprika
1
⁄
4
cup extra-virgin olive oil
- Place palm shortening, cashew pieces, coconut milk, mustard, lemon juice, salt, and paprika in a blender or food processor and blend until very smooth. With the motor running, drizzle in the olive oil very slowly to emulsify. If at any point the olive oil doesn’t emulsify, stop drizzling, as the mixture is fully saturated and emulsified.
- Pour into a jar and refrigerate for at least 2 hours to fully set and become firm. Store in an airtight container in the refrigerator for up 2 weeks.
For those who prefer a dill pickle relish to a sweet one, here’s one to try. Feel free to add as much garlic as you like and even a grape leaf or strongly brewed black tea to create a really crisp relish. The tannins in both grape leaves and tea leaves help keep the cucumbers firm.
HANDS-ON:
15 minutes
INACTIVE:
3 days
INACTIVE:
3 days
DIFFICULTY LEVEL:
∗
YIELD:
Serves 32; Makes 1 pint
COST PER SERVING:
$
CALORIES:
6
FAT:
0 g
PROTEIN:
0 g
SODIUM:
233 mg
FIBER:
0 g
CARBOHYDRATES:
1 g
SUGAR:
1 g
4–5 pickling cucumbers
2 cloves garlic, coarsely chopped
2 large stalks fresh dill, chopped (about 2 tablespoons)
1 tablespoon sea salt
4 tablespoons sauerkraut brine or fresh whey drained from plain yogurt
1 grape leaf, or 1 tablespoon very strongly brewed black tea (optional)
- Wash cucumbers well and mince them finely. This can be done easily in a food grinder set with the largest die or by pulsing them several times in a food processor. Chop the garlic and the dill and toss all three ingredients together with the salt and the brine
- Place mixture in a quart-size Mason jar. Add salt and brine. If you like a firm, crisp relish, add in the grape leaf or black tea. Using a kitchen spurtle or wooden spoon, press the relish mixture down and allow liquid to cover. If there’s not enough liquid to cover, add filtered water. Make sure the top of the liquid is at least 1" below the top of the jar, as the mixture will expand as it ferments.
- Cover tightly and keep at room temperature for 2–3 days before transferring to the refrigerator. Store in the refrigerator for up to 1 month.