Too many egg yolks will kill my stomach.
That’s because they are one of my many food allergies.
After I went cold turkey for six months, I reincorporated whole eggs into baking recipes – but I bake quiche with a dozen eggs whites and only one entire yolk to avoid issues. I use whole eggs to bake because flax eggs just do not work for me. I find this balance seems to work for my body – for now – so I embrace it.
Still, I avoided mayo, because it is all eggs all the time.
Then, I found Just Mayo.
It is egg-free, gluten-free, dairy-free and oh-so-GOOD. I did not think a vegan mayo could taste that good. After trying whipped tofu “cream cheese,” I was skeptical about anything vegan, vegetarian or otherwise.
But this stuff is GOOD. Darn good. And everyone in my family LOVED it.
Plus, it did NOT hurt my body. The only problem is, it is so good, I eat too much and my hips tell me about it later.
But I digress.
I had some recipes I wanted to create using mayo and Just Mayo was the vehicle that made that happen. Below is a family FAV that is terrific on burgers, brats, tacos, fish (the featured image is of my tangy mayo with fish tacos), and even used as a dip for homemade tortilla chips.
While I used lemon essential oil in this recipe, you can easily substitute half a lemon. Be sure to buy organic from a producer you trust so there are no residual chemicals in the peel or the fruit.
- 1/4 cup Just Mayo or your preferred vegan mayo choice
- 4 drops Young Living Lemon Vitality Essential Oil or half a lemon
- 1 Tablespoon dark agave
- 1 Tablespoon rice vinegar
- Blend all ingredients in a bowl.
- Adjust for taste.