After having tested mayo with egg whites, I couldn't resist but trying a new recipe: mayo with gelatin! In this recipe, eggs are completely replaced by collagen, the emulsifying protein of gelatin. The result? It really looks as a common mayo, just less tasty though. Here the usual list of pro and cons:
- The absence of eggs makes this mayo more long lasting and safer from the microbiological point of view (the risk of salmonella is drastically decreased).
- This mayo is suitable for people allergic to eggs as they are not present at all.
- The lack of egg yolk makes this mayo less tasty than the regular one.
- If you store it in fridge, it will turn into a gel! Well, there is gelatin, after all. My advice is: eat this mayo right away.
How to make it? The procedure is basically the same of a regular mayo. Would you like to try it?
Mayo with gelatin
- 200 g of sunflower seed oil
- 2 table spoon of lemon juice
- 50 mL of cold water
- 50 mL of boiling water
- 4 g of gelatin in powder
- a pinch of salt
Rehydrate gelatin in cold water. Add the boiling water and stir to completely dissolve the gelatin. Pour the oil in a tall container, as the one coming with your immersion blender. Add the lemon juice, the salt and the dissolved gelatin. Blend with the immersion blender for less than 10 seconds.
Let me know if you liked it :)