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Almond Mayonnaise

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Ingredients

cup almonds, sprouted and blanched*
1 tbsp soaked pine nuts (optional)
1 heaped tbsp agar-agar flakes
clove garlic
- cup filtered water (put 2 ice cubes into the water)
1 cup organic unrefined oil (e.g. cup each of sesame or sunflower oil and cup extra virgin olive oil with 1 tbsp flaxseed oil)
3 tbsp lemon juice
tsp unpasteurized apple cider vinegar
- tsp sea salt
Pinch yellow mustard powder
Pinch white pepper (freshly ground if possible)

Procedure

Soak the almonds overnight and sprout for 1-2 days. The shoot will be tiny and only visible once you have blanched them. To do this prepare a bowl of ice cold water with a tray or two of ice cubes in it and boil a pan of water. Put the almonds into the pan for seven seconds only, scoop them out and plunge them immediately into the icy water. The skins will then squeeze off easily between your fingers.

Place a small glass bowl and a wire whisk into the freezer for later use.
Put the sprouted almonds, pine nuts, and agar-agar flakes, garlic and cup of the water into a fast blender and blend very well, adding more water if necessary. (The ice cubes are in the water to keep it cold. This helps to solidify the mayo when you add the oil)

When the almonds are broken down to a fine cream, start adding in the oil very slowly. Have the blender running on medium or high. The mayo will start to thicken. If it gets thin, add an ice cube, which will thicken it.

When all the oil is absorbed into the mix, transfer the mayo to the small chilled bowl and add the lemon and vinegar slowly, beating constantly with the whisk. Finally add the salt and spices to taste.

Store in a glass jar in the fridge. Keeps for three weeks or longer in the fridge.


 

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