Hold the Mayo

Just before we lost egg, I'd made some amazing homemade mayo with balsamic vinegar...I took one taste & swore I'd never get store-bought again! I suppose that was a prophetic statement, in a way, since it has been tough impossible to find a top 8-free mayonnaise. Not exactly what I meant.

I'm not a big mayo eater (though I seriously might have become one for the homemade stuff) so I haven't missed it that much. But my toddler does love a sandwich (mostly for the bread, I think) and since GF breads tend to be dry/crumbly, it seems like mayo might be useful there.

Anyway. Here are two recipes (I must confess that I have not made either one...am just posting here because I'm posting it to my favorite allergy group and figured I might as well plop it on here as well) that might fit the bill for your family. I'd love to hear feedback!

Beannaise

1 3/4 cup drained cooked or canned white beans (one 15 or 16 oz can)
2 Tbs fresh lemon juice
1 Tbs white wine vinegar or additional fresh lemon juice
1/2 tsp salt
1/4 tsp dry mustard
1/3 cup EVOO
1/3 cup organic canola or safflower oil

Put all of the ingredients except for the oils into a blender or food processor with s-blade. (Blender will yield a smoother result.) Blend or process until creamy. With appliance running, slowly & steadily add the oils. Stop machine and scrape down sides as needed; process to desired smoothness. Refrigerate to chill & blend flavors.

Cover tightly and store in refrigerator. Will keep about a week. Can also be frozen.

Avocado Mayonnaise
Yield: ¾ cup (177 ml)
This blend can be used as a sandwich spread, salad dressing or to boost flavor of potato or bean salads.

1 medium or large avocado
juice of 1/2 lemon
1/4 tsp salt or to taste
pinch of cayenne pepper
1/4 cup (59 ml) expeller pressed vegetable oil

Remove pit from avocado; scoop out flesh. Place in blender along with lemon juice, salt and cayenne pepper. Blend until smooth. With appliance running, slowly & steadily add vegetable oil. Stop machine and scrape down sides as needed; process until creamy & smooth.

Cover tightly and store in refrigerator. Will keep (without discoloration) 5-6 days.

All-Purpose Gravy

This recipe can be made ahead and even frozen.

1 small carrot (about 1/2 cup) peeled and chopped into 1/2" pieces
1 small rib celery (about 1/2 cup) peeled and chopped into 1/2" pieces
1 small onion (about 1/2 cup) peeled and chopped into 1/2" pieces
3 Tbs unsalted butter or shortening
1/4 cup safe flour
4 cups safe chicken/beef/vegetable broth (may be combined as desired, to taste)
1 bay leaf
1/4 tsp dried thyme
5 whole black peppercorns
salt and pepper to taste

Use food processor to chop carrot, celery and onion into 1/8-inch pieces (about five one-second pulses) or chop by hand.

Heat butter/shortening over med-high heat in large saucepan with heavy bottom. Once butter/shortening stops foaming, add vegetables. Cook, stirring frequently, about 7 minutes or until well-browned and soft. Reduce heat to medium. Stir in flour and cook, stirring constantly, about 5 minutes or until fragrant and thoroughly browned. This is what is commonly referred to as a roux.

Whisking constantly, gradually add broths to the roux. Bring gravy to a boil, skimming foam frequently. Lower heat to med-low; add bay leaf, thyme and peppercorns. Simmer 20- 25 minutes until gravy is thick and has reduced to about 3 cups, stirring occasionally.

Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Add salt and pepper to taste.

Use a Dutch oven to double the recipe; you'll need the extra space to brown all of the vegetables. Cook times will also need to be increased by about 50 percent.

You can freeze the gravy for later use. To thaw: Heat gravy plus 1 Tbs of water over low heat in a large saucepan. Bring slowly to a simmer; then whisk to recombine gravy and restore smooth texture.

modified from this recipe for Make-Ahead Gravy