I love the feeling of satisfaction I receive from creating a recipe from scratch, using healthy ingredients and knowing that I am feeding my husband something good for him! Homemade gluten-free mayonnaise is full of healthy, all natural ingredients. Now that is a win!!!
My journey for a gluten-free mayonnaise recipe began six years ago when I began my journey to gluten freedom. Mayonnaise has never been my favorite condiment but there are some foods that just need it. I tried substituting the mayonnaise with yogurt or sour cream but it just was not the same and using store-bought mayonnaise caused me many digestion problems. I use it all the time in gluten-free fish tacos.
I knew there was something in the mayonnaise that my body did not like. So, I started reading the product label. No wonder it caused me problems and made me cranky — the first ingredient in mayonnaise is soybean oil! Soybean oil is found in almost all processed foods. Did you know not only are almost all soybeans genetically engineered but they contain trans fat? Yuck!
One day in the grocery, I found a mayonnaise advertising, “made with olive oil.” I was so excited UNTIL I read the label listing the ingredients. Guess what? Yup, it still had soybean oil listed as an ingredient. Sigh…
I decided it was time to take matters into my own hands and off to the kitchen I went to create a gluten-free mayonnaise recipe. My first thought was, “Wow, this will be hard to make.” To be honest, I was quite intimidated by the thought of making it. After five long years of repeated failures I have finally figured out the ingredients and process. Every time I make it, I’m still surprised how easy it is to make.
I have tried using other oils, such as olive and coconut, in this recipe but they just never really tasted like mayonnaise. I tried so many different olive oils but the flavor was too overpowering for my taste. I was thrilled when I used avocado oil. The flavor was just right! Loaded with monounsaturated fats and antioxidants with zero cholesterol, the avocado oil helps to make this mayonnaise recipe healthy.
The biggest hurdle after finding the right oil was learning the right tool for the job. I use my Vita-Mix Whole Food Machine. My husband bought our first one two years before we met and we have had the same one for 18 years. We had to replace it last summer. Since the Vita-Mix is a pretty powerful machine, I keep it on low while adding the oil. Then, after you have added the oil, turn the knob up to high and lickety split you will have thick homemade mayonnaise.Print
- 1 egg
- 2 Tablespoons lemon juice
- 1 teaspoon dry mustard
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Dash of ground cayenne pepper (the red kind)
- 1 cup Avocado oil
- Place egg, lemon juice, mustard, sugar, salt, red pepper and 1/4 cup of avocado oil in the blender container.
- Cover with lid, and blend on high-speed for five seconds.
- Blend on high-speed, while slowly adding the remaining 3/4 cup of avocado oil.
- Turn off blender when mayonnaise is nice and thick. Place in a glass bowl, cover and refrigerate up to three weeks.
Use white vinegar in place of lemon juice.
To avoid splatter, I hold a paper towel over the lid opening while I am adding the avocado oil.
Be sure to add the oil in a slow steady stream. Oil added to quickly will result in runny mayonnaise.
Keeps two to three weeks stored in the refrigerator.
You won’t believe it is gluten-free!
I hope you enjoy this gluten-free mayonnaise as much as I do. Your friends and family will be begging for this homemade recipe.
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