Making Mayo -Vinegar Allergy

I recently been asked a question

Is it possible to make Mayonnaise without vinegar and preferably without lemon juice as a substitute. -it tastes lemony

This person has a severe allergy to vinegar most commercially prepared Ketchup and Mustard are out too (Contain vinegar)

-Also intolerant to some wines due to acidity content

I know Mayonnaise is an emulsion between oil and vinegar

Home made Mayo does not keep well due to the risk of salmonella

What are the alternatives to the classic recipe to make a mayonnaise tasting product and one that will last a while longer than the traditional homemade stuff?

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Comments

Brandon_34695

Mayonnaise is better described as an emulsion between oil and eggs.

The acid is purely for seasoning, as far as I understand.

You can effectively pasteurize your eggs at low temperatures, which has the side effect of also increasing their emulsifying power.

Mustard powder is a good and common ingredient for emulsification.

This is all covered in depth in Modernist Cuisine at Home, and I don't think you will need the acid for practical reasons.

If I were following the Chef Steps mayo recipe, I might try doubling the water and removing the vinegar.

stretch.com

@Brandon_ thank you for that

I had searched the recipes for 'Mayonnaise' but not 'Mayo'

I have found it, I will need to invest in some ingredients and the Modernist Cuisine at Home Book

Ben_Johnson_34605

Is it the acid that they are allergic to or something else in the vinegar? If acid is ok, I would try using citric acid. If following the chef steps mayo recipe I would start around 10g. It will still have nice "tanginess" but does not impart a lemony flavor. Otherwise do as @Brandon suggested and just replace it with water.

Matthew_Snyder_68770

I've never heard of an acid 'allergy'. Acid intolerance, yes. Allergy? No. If it is actually an allergy then I'm guessing it's a mold allergy. If that's the case, the citric acid suggestion makes sense; I'd actually like to try that myself.

stretch.com

I see there are a lot of good ideas here

I know this person is able to have lemon juice but does not like it as an alternative

They avoid some wines due to the acidity of them (cheaper wines)

They passed out for a few minuets from even having a tiny bit of mayonnaise that was used to bind the egg in a snack size scotch egg

Swollen throat, rash on the skin and other signs an anaphylactic reaction with out the requirement of resuscitation.

I will try and find out a few more details and see about the citric acid option as @Ben suggested

I found this article however it does not mention

http://www.ifood.tv/blog/vinegar-allergy