The Mayo Clinic

Hellooooooo friends!  Sorry the post is a little late this week.  Someone had his manhood revoked on Monday, so I’ve been focusing on making sure he’s as comfortable as possible.  He’s hanging in there like the little weenie champ he is.


Cute even with a cone on his head. Hey guess what, someone actually invented a cloth flexible animal cone!  Can’t believe they didn’t think of it sooner.  It hardly even bothers him.

ALSO:  I finally got an iPhone5S, so hopefully there will be a noticeable improvement in my photo quality!  I also got an awesome photo editing app called VSCO cam, it’s really awesome.  Hope you like the new photo tone!

Another extra this week:  I recorded a cover for you guys on my new ukulele!  I’m pretty terrible at it so far, but it’s not THAT bad.  Plus, it’s one of my favorite songs, Acid Tongue by Jenny Lewis. ENJOY!

Alrighty, enough of that nonsense.  Now for the food!

Since my first batch of vegan mayo was so good (the dill dipping sauce I paired with steamed artichokes on this entry) I decided to try and use what I learned from Isa’s mayo recipe, and apply it to Julia’s mayo recipes.  Turns out, they’re pretty darn similar!  I was able to do a lot of experimenting this week too, which was fun, and I think I figured out the best recipe for vegan mayo.

On the menu this week, three variations of mayo straight from Mastering the Art of French Cooking:

  • Mayonnaise aux Fines Herbes  (mayo with fresh green herbs)
  • Mayonnaise Verte  (green herbal mayo)
  • Sauce Tartare  (Hard yolk mayo)

First we’ll start with the perfect mayo base, and then I’ll go over the variations!

BASIC VEGAN MAYO RECIPE (adapted from combining Isa Chandra Moskowitz’s and Julia Child’s recipes)



  • 1/2 cup unsweetened milk alternative (I used cashew milk, and it was delightful!)
  • 2 TBSP flax meal (a.k.a. ground flax seeds)
  • 1 heaping tsp sugar
  • 1 level tsp ground dry mustard
  • 1 heaping tsp onion powder
  • 1/4 tsp salt
  • 1 TBSP white wine vinegar
  • 1 TBSP lemon juice
  • 1 cup oil  (I tried batches with both grapeseed oil and olive oil, and I greatly enjoyed both.  It depends on the aftertaste you prefer.)
  • A blender (I made it all in a Magic Bullet and it was awesome/mess free!)

1.  Blend flax meal and milk in a blender for 1-2 minutes.  Place in refrigerator for 1 hour.  Mixture will take on the jiggly consistency of egg whites – it’s amazing!  (The chilling is extremely necessary, and one important step I think Isa’s recipe leaves out.  The mayo will not thicken satisfactorily unless the base is chilled.)


2.  Place flax mixture back into blender.

3.  Add sugar, mustard, onion powder and salt.  Blend for 15 seconds.

4.  Add vinegar and lemon juice.  Blend for 15 seconds more.

5.  Add the oil in 3 batches, blending for 30 seconds in between each addition.  You will see the sauce start to thicken up immediately.



6.  Serve immediately or chilled.  Can be used as a dipping sauce, on sandwiches, in salads, etc.

Presentation suggestion:  Mason jars, duh!


Now for the variations!

Mayonnaise aux Fines Herbes


  • Batch of prepared basic mayo
  • 4 TBSP minced fresh herbs (I used tarragon, chives, parsley and oregano)
  • Small sauce pan

1.  Prepare the batch of basic mayo using the recipe outlined above.

2.  Bring 1 cup water to a boil in sauce pan.  Blanch the minced herbs for 1 minute, then drain and rinse under cold water to maintain freshness and color.

3.  Stir blanched herbs into mayonnaise.

4.  Serve immediately, or chilled!



Mayonnaise Verte


  • Batch of prepared basic mayo
  • 10 spinach leaves
  • 2 TBSP chopped green onions
  • 1/4 c watercress leaves
  • 1/4 c parsley leaves
  • 1 TBSP minced fresh tarragon
  • 1 TBSP minced chives
  • 1 tsp oil (which ever kind you decided to use for the mayo)
  • Small sauce pan


1.  Bring 1 cup water to a boil in the sauce pan.

2.  Add the all of the greens and herbs to water and boil for 2 minutes.

3.  Drain and rinse immediately under cold water.

4.  Blend greens and herbs with 1 tsp olive oil until puréed.

5.  Blend purée mixture into prepared mayo.  Green mayo, ahhhhh!


Sauce Tartare

When replacing the egg yolks in this recipe, I actually thought of something from Julie & Julia, when Julie tries her first egg.  She says, “I thought eggs were going to be greasy and slimy, but it tastes like… cheese sauce.  YUM!”  So what do good little vegan boys and girls turn to for their cheesy goodness?  NOOCH, that’s what!  (Wait… what is that?)

nooch  [new-ch] noun:  slang term for nutritional yeast, a super healthy-yet-delicious-and-natural yellow flakey food, that when added to anything brings out a most radical cheese-like flavor, only more noochy


  • 1 batch prepared basic mayo
  • 3 heaping TBSP nutritional yeast
  • 4 TBSP minced capers
  • 3 TBSP minced dill pickles

1.  Blend nooch, capers, and pickles into prepared batch of basic mayo.

2.  Serve immediately, or chilled!



Thanks for reading lovelies!  Until next time.


2 thoughts on “The Mayo Clinic

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