Simple alternative to mayonaise? [not American]
yirara
Posts: 9,943 Member
I'll be cooking a fish with chorizo and salad dinner tomorrow, from a dinner spice kit I got for free once. One of the ingredients is for making some kind of aioli, for which I need mayonaise. it's one of those few foods that gives me reflux. Any suggestions for alternatives? I don't see myself using yoghurt/skyr or similar things as a dip for my dinner. I'm in the Netherlands, thus some odd produce is likely not available.
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You can always skip the dip... I would suggest Greek Yogurt as a sub.1
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Chef_Barbell wrote: »You can always skip the dip... I would suggest Greek Yogurt as a sub.
Yes but no but.
Fish with chorizo, potato and spinach, and yoghurt with aeoli spice mix sounds a bit off. I mean, I eat potatoes with yoghurt dip, but the rest just sounds gross. And just dry food is really odd and I'd need to find a calorie add-on.
It's mainly the egg in mayo that gives me the problems I think.
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Chef_Barbell wrote: »You can always skip the dip... I would suggest Greek Yogurt as a sub.
Yes but no but.
Fish with chorizo, potato and spinach, and yoghurt with aeoli spice mix sounds a bit off. I mean, I eat potatoes with yoghurt dip, but the rest just sounds gross. And just dry food is really odd and I'd need to find a calorie add-on. It's mainly the egg in mayo that gives me the problems I think.
The whole thing sounds gross. But if you want to make it work I guess you can find something that works for you. 🤷🏼♀️🤢😵6 -
If you didn’t want to use plain yogurt, which would be my first suggestion as @Chef_Barbell said, then sour cream or creme fraiche might work. If you are able to find vegan mayonnaise, it might be worth trying to see if you can eat that.2
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Chef_Barbell wrote: »You can always skip the dip... I would suggest Greek Yogurt as a sub.
Yes but no but.
Fish with chorizo, potato and spinach, and yoghurt with aeoli spice mix sounds a bit off. I mean, I eat potatoes with yoghurt dip, but the rest just sounds gross. And just dry food is really odd and I'd need to find a calorie add-on. It's mainly the egg in mayo that gives me the problems I think.
Maybe it’s a cultural thing, but a yogurt dip with that meal doesn’t sound that weird to me. People put plain yogurt, or similar dairy products, on just about everything. But if it’s the eggs that make you sick, definitely look into buying or making some vegan mayo.0 -
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If you didn’t want to use plain yogurt, which would be my first suggestion as @Chef_Barbell said, then sour cream or creme fraiche might work. If you are able to find vegan mayonnaise, it might be worth trying to see if you can eat that.
i could definitely see the creme fraiche.
sour cream is very typical.
i've used a mix of sour cream and greek yogurt for a cilantro sauce. the trick if you are going to use yogurt is to find one with the right taste. i like fage for cooking0 -
Sour creme might be similar to yoghurt. I think I need something really fatty to go with the salami as yoghurt-y things and salami just sounds not nice. Salami and fish though it not unusual, mind.2
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I'll be cooking a fish with chorizo and salad dinner tomorrow, from a dinner spice kit I got for free once. One of the ingredients is for making some kind of aioli, for which I need mayonaise. it's one of those few foods that gives me reflux. Any suggestions for alternatives? I don't see myself using yoghurt/skyr or similar things as a dip for my dinner. I'm in the Netherlands, thus some odd produce is likely not available.
Posted this before. Works great as a sub.
https://community.myfitnesspal.com/en/discussion/10551530/low-calorie-high-protein-mayo#latest
It's the egg I can't deal with unfortunately. Oh, cottage cheese as well. I'm usually fine with very high fat food, but high protein often causes reflex.
I think I'll give the cream fresh a try. Not sure whatelse to use. Or just a simple oil with herbs dip.0 -
Tomato concentrate and olive oil? Works well with aioli. Not sure about the rest of what you're planing. 2
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You could try making toom or toum, which is similar to alioli but in the traditional way uses no egg, just garlic, lemon juice, salt and oil. Here's a good recipe of it: http://thegentlemansplate.com/lebanese-garlic-sauce/
Although, I actually wouldn't recommend this sauce to anyone who says who has reflux, since all of its ingredients are common reflux triggers, but since you said you believe eggs to be the trigger for you, then who knows.
Also, you can make an eggless mayonnaise by replacing the eggs with boiled potatoes and carrots. The texture is very similar to a mayonnaise, the taste not so much, but with the correct spices it can taste quite nice (dijon moustard, lemon juice/vinager, garlic&onion powder...)1 -
ladyreva78 wrote: »Tomato concentrate and olive oil? Works well with aioli. Not sure about the rest of what you're planing.
I was going to suggest olive oil and lemon juice, but I like the idea of tomato concentrate (I'm assuming that's similar to what I would call tomato paste).
Or maybe olive oil and an anchovy filet or two?0 -
Or how about adding the spices to tahini thinned with a little lemon juice (or water if you'd rather)? Or adding the spices to plain hummus (which you could also thin with water if the consistency seems to thick to you).0
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Avocado Mayonaise sold near you? I bet amazon has it.0
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Or melted butter? If I'm understanding that the kit has garlic to add to mayo for aioli, subbing butter gives you garlic butter. If it's good enough for escargot, it's good enough for fish, potatoes, and spinach. I wouldn't put a fatty sauce on chorizo no matter what the base is. On sausage, you want something sweet or acidic (or both) to cut the fattiness.0
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lynn_glenmont wrote: »ladyreva78 wrote: »Tomato concentrate and olive oil? Works well with aioli. Not sure about the rest of what you're planing.
I was going to suggest olive oil and lemon juice, but I like the idea of tomato concentrate (I'm assuming that's similar to what I would call tomato paste).
Or maybe olive oil and an anchovy filet or two?
Ah yes! Paste it is.
Translating around 3 corners does not always proper English make
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lynn_glenmont wrote: »ladyreva78 wrote: »Tomato concentrate and olive oil? Works well with aioli. Not sure about the rest of what you're planing.
I was going to suggest olive oil and lemon juice, but I like the idea of tomato concentrate (I'm assuming that's similar to what I would call tomato paste).
Or maybe olive oil and an anchovy filet or two?
Actually, I've not thought of anchovy. This sounds really delicious. Thanks a lot. I certainly still have anchovies somewhere, and love them
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CentaurusSoter wrote: »Avocado Mayonaise sold near you? I bet amazon has it.
Might fit, but I don't think it doesn't exist here. Mind you, Amazon doesn't even exist here and every delivery option would take more than until tomorrow evening. Reminds me that I need to make more use of avocado. Seems to be one of the few veggies here that is half affordable.0 -
lynn_glenmont wrote: »Or melted butter? If I'm understanding that the kit has garlic to add to mayo for aioli, subbing butter gives you garlic butter. If it's good enough for escargot, it's good enough for fish, potatoes, and spinach. I wouldn't put a fatty sauce on chorizo no matter what the base is. On sausage, you want something sweet or acidic (or both) to cut the fattiness.
Oh gosh, I'm certainly thinking too complicated here. Butter of course is also fatty, so there we have the chorizo problem as you mention. Hmm.. but I'm getting some ideas here. Garlic lemon, doesn't that work? But it also needs a base of.. butter or oil I guess. But I do have a few good options now
I've pre-planned my meal today and need to fill about 110kcal with cooking fat and something of a dressing. That should work out I think.0 -
CentaurusSoter wrote: »Avocado Mayonaise sold near you? I bet amazon has it.
Might fit, but I don't think it doesn't exist here. Mind you, Amazon doesn't even exist here and every delivery option would take more than until tomorrow evening. Reminds me that I need to make more use of avocado. Seems to be one of the few veggies here that is half affordable.
It's basically substituting avocado for the egg in regular mayo. You could google a recipe and see if it sounds like you would like it, and whether it's worth the effort to make it yourself. It's not that much work, if you have a blender (regular or immersion/stick), but it does take a little time and attention. It's not something you can throw together and leave while it does its thing.0 -
lynn_glenmont wrote: »CentaurusSoter wrote: »Avocado Mayonaise sold near you? I bet amazon has it.
Might fit, but I don't think it doesn't exist here. Mind you, Amazon doesn't even exist here and every delivery option would take more than until tomorrow evening. Reminds me that I need to make more use of avocado. Seems to be one of the few veggies here that is half affordable.
It's basically substituting avocado for the egg in regular mayo. You could google a recipe and see if it sounds like you would like it, and whether it's worth the effort to make it yourself. It's not that much work, if you have a blender (regular or immersion/stick), but it does take a little time and attention. It's not something you can throw together and leave while it does its thing.
Yeah, I'll have to work with avocado another time. I don't have a blender and won't be able to get to a supermarket anymore before my next dinner. I do have a very nice pestle and mortar though and use it whenever I feel like it, like making my own peanut sauce including grinding peanuts and making sambal. But that's something for weekends 1 -
French dressing? Less yukky than mayonnaise - oil, good quality vinegar or lemon juice, mustard, honey, is how I make it0
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Garlic lemon butter is great on fish. Dunno about the chorizo, I wouldn't use a sauce on that, and the yogurt base seems fine to me.0
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Another vote for garlic lemon butter.0
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If it is a "mayonnaise" sub you're looking for Vegan Mayo tastes like the real deal. I thought it would be gross, but it actually tastes like mayo...Looks like you have lots of really good suggestions & I realize vegan mayo has been suggested a couple of times...I just wanted to comment on the similarity in taste to the real thing.
Have a lovely dinner 1 -
I'll be cooking a fish with chorizo and salad dinner tomorrow, from a dinner spice kit I got for free once. One of the ingredients is for making some kind of aioli, for which I need mayonaise. it's one of those few foods that gives me reflux. Any suggestions for alternatives? I don't see myself using yoghurt/skyr or similar things as a dip for my dinner. I'm in the Netherlands, thus some odd produce is likely not available.
Posted this before. Works great as a sub.
https://community.myfitnesspal.com/en/discussion/10551530/low-calorie-high-protein-mayo#latest
It's the egg I can't deal with unfortunately. Oh, cottage cheese as well. I'm usually fine with very high fat food, but high protein often causes reflex.
I think I'll give the cream fresh a try. Not sure whatelse to use. Or just a simple oil with herbs dip.
In that case use vegan mayo (yeap there is such a thing) or make avocado mayo or ghee might also work.
I'll second vegan mayo. Helmans now makes a vegan mayo and there is also Veganaise - if its labeled vegan it contains no egg.0 -
Best for me is buy Kraft Real Mayo, take it home and empty it into big bowl, add Splenda to it and put it back in jar . I'm on Keto (modified- I allow myself 40 carbs a day) and have lost from 172 down to 147.3
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Best for me is buy Kraft Real Mayo, take it home and empty it into big bowl, add Splenda to it and put it back in jar . I'm on Keto (modified- I allow myself 40 carbs a day) and have lost from 172 down to 147.
Adding Splenda doesn't make the egg in the mayo disappear, which is the OP's problem. (Nor do I think sweetened mayo would taste good in an aioli, but that's beside the point.)1 -
I know avocado Mayo was mentioned but you could just use straight avocado. I know I've seen several sandwich recipes that replace Mayo with avocado to get the nice creaminess.0
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lynn_glenmont wrote: »Best for me is buy Kraft Real Mayo, take it home and empty it into big bowl, add Splenda to it and put it back in jar . I'm on Keto (modified- I allow myself 40 carbs a day) and have lost from 172 down to 147.
Adding Splenda doesn't make the egg in the mayo disappear, which is the OP's problem. (Nor do I think sweetened mayo would taste good in an aioli, but that's beside the point.)
Agreed.
Also, splenda (or any sweetener!) in mayo just seems icky even without garlic. Is that even a thing? (I admit to being not a mayo fan and if I have it in something like pasta or chicken salad I usually just make it myself.)1
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