Feb 22, 2009
Flax Seed Mayonnaise
We do love our traditional okonimiyaki toppings — mayo and sauce and bonito, oh my! — but we also don’t mind keeping our girlish figures.
Omega-3 oils are hard to come by in the modern diet, so sometimes you have to go the extra mile to fit them in — even when all you want to do is eat Okonomi-yaki!
Here’s an egg-free (vegan) flax seed-based mayonnaise rich in omega-3s that’s easily made in your blender.
Flax Seed Mayonnaise
- 1/4 cup ground flax seeds (about 1/3 cup whole)
- 1/4 cup warm water
- 2.5 Tbsp apple cider vinegar
- 1 tsp sea salt
- 1/2 tsp powdered mustard
- 1/4 cup avocado oil (or olive or walnut or what-have-you)
Blend ground flax seeds with water in a blender or food processor until thick. Add vinegar, mustard and salt, and blend. With blender or food processor running, drizzle the oil in slowly to form an emulsion. Allow to cool before serving.
Coming soon: Actually Healthy Okonomiyaki? Whole-Grain Okonomiyaki? Is It Possible?
Stay tuned!!
Thanks for the recipe. I was hoping to find something high in Omega 3′s and this should do the trick.
How long can the mayo be refrigerated?
I think you should only keep the mayo about 2 months at most. Excuse the delay in replying! Thanks for the comment!
Don’t bother with this. It sounds good in theory but once you make it you’ll wish you hadn’t taken the time.
I don’t know. I made it and I rather like the taste. It may not be for everyone but it’s much better than my attempts. This one is actually pretty good… but refrigerate it before you use it. It’s much better after it chills.