Creamy Mayonnaise Substitution
This Mayonnaise Substitution has all the natural goodness without eggs. It is creamy and easy to make. The flavor is perfect in a pasta salad or potato salad. I love it on sandwiches too.
Equipment
- 1 Use a food processor or blender to mix this
Ingredients
- 16 oz Sour Cream i use Daisy Sour Cream because there are no preservatives. Only cultured cream
- 2 oz Cream Cheese
- 2 Tbsp Olive Oil or Avacado Oil
- 1/2 tsp Mustard Powder
- 1 tsp Frenches yellow mustard
- 1/2 tsp Sugar
- 1/2 tsp Paprika
- 1/4 tsp Black or White pepper
- 1/2 tsp Cornstarch
- 1/8 tsp Xanthan gum This is an emulsifier that is eggless and all-natural. It doesn't change the flavor. A little bit goes a long way.
- 1 1/4 tsp Red Wine Vinegar
- 2-4 Tbsps Heavy Whipping Cream After the mayonnaise has been refrigerated for 30 minutes add some Half-n-Half to thin it out if necessary. I use Land o Lakes Half-N-Half as it is made from 100% real cream. No preservatives.
Instructions
- Using a food processor or blender add all the ingredients except the Half- Half at this time. Then pulse for 10 seconds at a time until blended16 oz Sour Cream, 2 oz Cream Cheese, 2 Tbsp Olive Oil or Avacado Oil, 1/2 tsp Mustard Powder, 1 tsp Frenches yellow mustard, 1/2 tsp Sugar, 1/2 tsp Paprika, 1/4 tsp Black or White pepper, 1/2 tsp Cornstarch, 1 1/4 tsp Red Wine Vinegar, 1/8 tsp Xanthan gum
- Refrigerate for 30 minutes. Then Check the consistency of the mayonnaise. Add the Half -N-Half 1 tablespoon at a time and stir to mix and check the consdistency.2-4 Tbsps Heavy Whipping Cream
If you enjoy the flavor of dill pickles, you can add some dill weed to the recipe. Just remember, a little bit goes a long way with this spice. I would begin with no more than 1/8 tsp to start. Stir it in let sit 10 minutes taste and if needed add a little more.
