Gluten-free mayonnaise is incredibly easy to make at home quickly. You will need to make sure you have a blender or something that is capable of whipping at high speeds.
This next bit of information may or may not surprise you, but you will find a lot of the brands of mayonnaise at your local supermarket have gluten in them. For some brands, it’s a cross-contamination issue while others use it as a thickener. Depending on your level of intolerance to gluten this may give you stomach pains and other problems. Some of the more expensive brands lack gluten but making it at home is a much better and cheaper solution.
There are so many uses for mayo, for example, it’s a base ingredient for some salad dressings such as ranch or tartar sauce. It’s also a great dipping sauce to go with chips or something similar. There are just so many options out there that it’s impossible to list them all.
If you want to see how to make this gluten-free mayonnaise, then I have filmed and prepared a video below. It will take you through all the steps to perfecting this delicious condiment.
Gluten Free Mayonnaise Recipe
- 3 eggs yolks
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1 cup vegetable oil or similar
- Salt & White pepper (Black will put little black specks through your mayo)
- Add the egg yolks, mustard, and lemon into a food processor or blender.
- Blend together until well combined.
- Now turn the blender to high and slowly pour in the oil. (Adding the oil too fast will cause it to split)
- Keep pouring until the mayonnaise is thick and all the oil has been used up.
- Season with salt & pepper.
- Serve & Enjoy
- To turn this into a garlic mayonnaise simply add about two teaspoons of crushed garlic at the same time as the mustard.
- Make sure you don’t use olive oil as this has a dominant flavor and will produce a very nasty tasting mayonnaise that you’re likely not to enjoy.
- If you love bacon and want your mayonnaise to taste just like it, then you can replace half the oil with bacon fat. Since bacon fat sets hard, your mayonnaise may thicken up a ton when you store it in the fridge.
- You will find that this recipe isn’t paleo friendly due to the type of oil I use.
If you’re curious about how much this mayo may impact your diet, then you can find all the nutritional information you need below. I have calculated this information using an online tool so it may be slightly inaccurate but should be good enough to give you a good idea of what to expect from this tasty gluten free condiment.
The information below assumes a single serving is 1 Tbsp. of the mayonnaise.
You will find that this mayonnaise will last up to a week when kept in an airtight container in the fridge. Keep in mind that if your eggs are relatively old, then it may not last as long. If it smells funky or looks unpleasant, then discard.
It’s also important to remember that this is a raw egg product so make sure you don’t leave it sitting on the bench for too long and if you’re pregnant then it’s best to avoid it altogether.
This gluten-free mayonnaise is the perfect homemade recipe for anyone on a gluten free-diet. If you have some feedback, a variation or anything else that you would love to share, then please don’t hesitate to leave a comment below.