There is egg-free mayonnaise on the market, but it is generally full of soy and other allergens. If you're allergic to eggs and soy, you may have difficulty finding any mayo you can use. My usual response to this is to say rude things about mayonnaise. I usually dress salads with just lemon juice and olive oil, but I did come across a Depression era method for making "mayo" that was based on (cheap) potatoes rather than (pricier) eggs. Potatoes are capable of absorbing oil and emulsifying it, so this does produce a thick, creamy, slightly tart sauce that can be used in a sandwich (assuming you can find bread you're not allergic to) or as the base for a salad dressing. Stir in a small amount of extra liquid if you would like it a bit thinner.
1 medium potato
2 Tb. freshly squeezed lemon juice (See Juice in the Glossary)
2 Tb. water
1/4 c. oil (See Oil in the Glossary)
salt to taste (probably 1/4-1/2 tsp.) See Salt in the Glossary
(optional) dab of mustard
Boil the potato until it is thoroughly soft. Smash it with a fork, and measure out half a cup of smashed potato. Put into a food-processor with all the other ingredients and process until smooth.
|Salad dressing made by mixing "mayo" 50:50 |
with yogurt and adding herbs.
|Cabbage salad with the salad dressing shown above.|