Gluten-Free Mayonnaise Recipe
By: Gillian Olins on February 20, 2013
Mayonnaise is a thick, creamy condiment that originated in Mahon, Spain. Although gluten-free mayonnaise can be found in most supermarkets these days, it is fairly easy to make in your own kitchen, and tastes richer and less synthetic than the bought kind.
2 tsp lemon juice
1 Tbs white wine vinegar
1 egg yolk*
1/2 tsp salt
1/2 tsp dry mustard (gluten-free)
2 pinches sugar
1 cup of safflower or canola oil
In a small bowl, mix together the lemon juice and vinegar, and set aside. In another small bowl, whisk together the egg yolk, salt, mustard and sugar. Vigorously whisk in half of the lemon/vinegar mixture and then, add 1/4 cup of the oil drop-by-drop (the mixture should lighten in color). With continued whisking, add 1/2 cup of the oil as a stream. Whisk in the remainder of the lemon/vinegar mixture, and whisk in the remaining oil gradually. Leave the mayonnaise at room temperature for 1 hour to allow the flavors to develop and then refrigerate. The mayonnaise can be used for up to 1 week.
Makes 1 cup
*Raw Egg Warning
I recommend caution in eating raw and lightly cooked eggs because of the slight risk of Salmonella or other food-borne illness. To lower this risk, use only fresh, refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.