Can you make mayonnaise using an egg substitute and flaxseed oil?!
Answers: Has anyone tried this? I know this oil is really good for me, it's just that taking it makes me kind of sick. I was thinking that if I could make a mayonnaise type product that I could then use in a veggie dip. Any thoughts?
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I'm sure you could, but usually mayo is made with just the yolks. I don't know how that would affect the consistency of the mayo. Go to the health food store and get a mayo made with flaxseed oil.
No...it's not mayo. Whatever you make ....good luck.
You could try adding the flaxseed oil to tahini and sprinkle in some lemon / lime juice to taste (tahini is in hummus and comes from sesame seeds, it is quite high in calories and calcium - but it is good for you)
Also, at my site:
http://www.vegecentral.com
I have a raw food suggestion for Pesto, using olive oil, but you could substitute flax, or go half flax and half olive (Pesto is yummy)
I hope this helps.
I would expand on one of the other answers about tahini and suggest making a hummus.
If you are taking flaxseed for cholesterol reasons, try grapeseed oil; it is much more common in Europe and has many of the flaxseed benefits but a very light taste.
I am a former chef and egg substitute are aminly egg whites, and "yes" it will work, but all faxseed oil is not something I would use ( first it is expensive and second it is a laxative), a bit with either the grapeseed oil like someone else said or canola or safflower. But you will need to make it either a food processor or blender, the speed will help with the emulsification.
Add some mustard to it it helps bring it together, not French's, either dijon or dry mustard powder, some salt, pepper, lemon juice or vinegar, cayenne for zip even tabasco, start the unit mixing give it a few second to blend and then add your oil slowly threw the feed tube or take off the insert in the blender lid, it will tell you when you have enough oil, the colour will change and the sound will deepen in the machine, stop it take a small taste, you may want more seasoning, spice or acid.
I would only make small batches, once you have mastered it you can make more or more times, just make sure to refrig all you make and leftovers, there is not a big issue with salmonella as the Egg Subs have not yolks in them.
Sounds pretty gruesome to me.