I'll start by saying that my husband loves his mayonnaise. I had been making my mayonnaise with flaxeggs - a combination of ground flaxseeds and hot water. Most of the time it worked. Sometimes it broke. That's what they call mayonnaise that starts to thicken up and then breaks back down again and looks more like salad dressing. There was often no rhyme or reason why that happened.
I had heard that flaxseed may not be good for someone with thyroid issues so I started to switch over to chia seed. Chia seed is a terrific substitute in egg-free baking. Unfortunately it doesn't do so well with egg-free mayonnaise. If I thought the flaxseed mayo was at times challenging - the chia was even more difficult.
I knew I needed a new recipe. But what I didn't know was that what I really needed was an old recipe. When I first wrote my cookbook Celeste's Best Gluten-Free, Allergen Recipes, I had been working on an egg-free mayonnaise recipe. I couldn't seem to get it just right.
But then I looked at the recipe again recently with fresh eyes and made one small change and it all seemed to come together. Sometimes that's all it takes - a small adjustment to one or two of the ingredients.
You will need an immersion or stick blender for this recipe. I use them often in my kitchen. They're powerful little kitchen appliances and super quick when it's time to clean up, too.
I make my mayonnaise with konjac powder instead of xanthan gum. Read more about why I use konjac powder in my blog post, "Why I No Longer Use Xanthan Gum".
One final note, I use the rice milk substitute recipe I have posted on my website to prepare the milk. One slight change - it calls for 1/4 cup white rice flour which is 4 tablespoons. I used 3 tablespoons white rice flour and 1 tablespoon sweet rice flour. The sweet rice flour seems to help the milk stay blended together better.
Makes about 2¼ cups
Place the following into a 4 cup measuring cup or large mason jar:
½ cup milk or non-dairy milk substitute
2 tablespoons lemon juice
1 teaspoon ground mustard
1 teaspoon sea salt
1 teaspoon sugar (optional)
¾ teaspoon konjac powder or xanthan gum
Blend with an immersion stick for 10 – 15 seconds on high speed then slowly drizzle in:
1¼ cups extra light olive oil
As you're adding the oil, slowly bring the immersion stick to the top of the liquid and then slowly back down again until all the oil has been incorporated and has thickened to desired consistency.
Store in an airtight container in the refrigerator for 7 – 10 days.
Click here for PDF version of the Egg-Free Mayonnaise recipe. To get Adobe Reader to view the pdf, click here.
Watch the video below to see just how easy it is to make Egg-Free Mayonnaise.