FAT-FREE PICKLE JUICE MAYO
Get the creamy textures of veg mayo absent the fat. Plus more flavor and sing than animal or animal-free mayo. If you love pickles, you’ll love this. Imagine the money saved by finding a use for what you normally throw away. Some will say the juice is bad for you, then I reply, then why eat the pickles. I never heard of anyone getting sick from or dying from eating pickles. The juice is in the pickle. So go ahead, enjoy the pickle and the juice and saving money while you do it!
Makes 4 cups
I went with bread n butter COOL CRISP BY Gielow Pickles
3 c. pickle juice – (48 oz. container of pickles yielded approximately 3 cups)
1/2 c. cornstarch mixed in small bowl with 1 c. water
1 c. additional water
1- Strain the last few pickles and seeds out.
2- Mix 1/2 cup cornstarch with 1 cup water in small bowl till dissolved
3- Place strained pickle juice in saucepan plus 1 cup water and bring to soft boil.
4- Pour liquid cornstarch into pickle juice, stirring continuously till thickened.
5- Reduce heat to low and cook, stirring as needed, for about 10 minutes.
6- Cool at room temperature.
7- Transfer to covered containers or jars and refrigerate till ready to use – overnight is best.
Notes: The amount of cornstarch used produces a thick mayo. If you want it less thick, then next time use 1-2 Tablespoons less cornstarch to one cup water. Keep in mind that the finished product on the stove will be considerably thinner than the final product after refrigerated overnight.
It spreads like a gel, but textures creamy to the palate.
If I had a restaurant I’d make two types: This one for the thickest mayo, then one a bit thinner to use as a topping mayo.
Use any type of pickle juice you want or a mixture of several types. You can even add the brine from olives. Keep a large jar available to strain the juice into each time you empty a pickle, olive or caper jar – nothing marinated with oil in it, to keep it fat-free.
REDUCED FAT MUSHROOM MOUSSE AND ARTICHOKE WRAPS
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