Gluten Free Mayonnaise

Don’t be put off by stories of how hard it is to make mayonnaise. If you use a stick blender, it’s dead easy. And you know it’s full of healthy fats and no artificial ingredients!

  • 1 large egg yolk
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon gluten free Dijon mustard
  • 1/2 teaspoon salt plus more to taste
  • 3/4 cup light olive oil
  • Use a tall container that will fit your stick blender, making sure the blender reaches right to the bottom of the container
  • Put the egg yolk, lemon juice, vinegar and mustard into the bottom of the container and give it a quick blitz to mix it all thoroughly
  • Put the container on a damp tea towel – this will stop it moving around while you do the next bit
  • Slowly pour the olive oil into the egg mixture, blitzing it all the time
  • You need to add in a slow, steady stream – not too fast
  • As you add the oil, the mixture will thicken up. Keep adding the oil until you reach the consistency you like – you may not use all the oil.
  • If the mayonnaise won’t thicken, beat another egg yolk and slowly add it to the mayonnaise until it thickens.

Voila! Your very own mayonnaise!

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