Egg-Free Pseudo-Mayonnaise

Name: Egg-Free Pseudo-Mayonnaise
Cuisine: French
Ingredients: ½ cup cold water; Fresh lemon juice as needed; 1 to 1¼ cups unsaturated oil of your choice or to your personal taste; Skim milk as needed; Pepper from the mill; 1 tablespoon Dijon mustard; 1 teaspoon unflavored gelatin; Large pinch of salt

Preparation info

FFR—about
2 cups

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is cholesterol free and made on a base of gelatinized seasoned water. You can use chicken stock if you prefer, but it will not be as neutral in taste and consequently not so universally usable for fish and/or vegetables because of the meaty flavor. The mustard here plays an important role as emulsifier.

Ingredients

½ cup cold water
1 teaspoon unflavored gelatin
Large pinch

Europe
France
Sauce

Method

Put the water in a small saucepan, sprinkle with the gelatin and salt, and slowly heat to the boiling point over medium heat, then reduce the heat to low and simmer until the gelatin has completely dissolved. Pour into a small mixer bowl and cool until the gel starts to thicken and has the texture of virgin olive oil. Season with pepper and beat on medium speed until the gelatin is foamy. Add t