From Miriam Heppell
I was rather surprised to read of a new eco-friendly egg-free mayonnaise, and the intensive research required to find a plant ingredient to take the place of egg (22 November, p 31).
Almost 20 years ago, when diagnosed with an egg allergy, I began buying a similar vegan product made using pea protein.
This product is still available, is very similar in texture to standard mayonnaise and is quite delicious. I stopped eating it because of the rather unsociable effects of the pea protein.
As an alternative, I now simply whip up plain yogurt with a little olive oil, crushed garlic, black pepper and cider vinegar.
Basildon, Essex, UK
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