Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Homemade Mayo
0

37 posts in this topic

On the topic of homemade mayo, for those of you who may not know, you can make hundreds of kinds of aioli with all sorts of flavours such as infusing some chipotle en adobo or lemon garlic or saffron. There is no limit to what you can make. There should also be no reason whatsoever to cook your homemade mayonnaise for those of you who are not into that sort of thing.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have not been able to find a mayo without soy, and started searching for mayo recipes.

http://www.seriousea...mayonnaise.html

This was super easy and the mayo came out great.

Before I found dairy/egg/soy free mayonnaises (Earth Balance Olive Oil and Vegenaise w/ Olive Oil), I made mayo with raw cashews, lemon juice, honey and salt in the blender. It was not as good as the Earth Balance and Vegenaise dairy/egg/soy free versions, but I had something for sandwiches (and brocolli) until I found those 2 brands.

0

Share this post


Link to post
Share on other sites

Before I found dairy/egg/soy free mayonnaises (Earth Balance Olive Oil and Vegenaise w/ Olive Oil), I made mayo with raw cashews, lemon juice, honey and salt in the blender. It was not as good as the Earth Balance and Vegenaise dairy/egg/soy free versions, but I had something for sandwiches (and brocolli) until I found those 2 brands.

I was using a soy free canola oil mayo but I am now reacting to Xanthan gum and have not ( as of yet) found a mayo with out it :wacko: So I am going to attempt to make my own . ^_^
0

Share this post


Link to post
Share on other sites

This is my Mayo recipe: 1/2C light olive oil, 1/2 C water, 1 Tab vinegar, 1 Tab lemon juice, 1/2 tsp dry mustard, 1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp Xanthan, 1 tsp sweet rice flour....put all in blender and blend till it is creamy (I usually shake the mix a couple times in the jar to be sure it is blending everything).... it will thicken in the frig...This is the basic mayo recipe.... If you want to make it more like Ranch Dressing, add....1/2 tsp parsley flakes, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder and a pinch of thyme.... .I have a Hamilton Beach blender that uses a regular mason jar size screw on blades, so I use the blades and screw them on a pint jar and use that on the blender....that way I can just use the pint jar and lid to store the mayo in....

0

Share this post


Link to post
Share on other sites

I have made mayo for years the way Mama did:

Start with 1 egg, beaten with electric mixer until light yellow

Add 2 cups oil (I use Wesson, but it will work with olive or corn to avoid soy) This is important: add a drop of oil at a time while beating until it begins to emulsify. Then pour in a very thin stream until all used.

Add salt and lemon juice to your taste. If it tastes too oily, you probably need more salt.

At this point, add any flavorings you like such as mustard powder, chili powder, or finely crushed fresh herbs.

0

Share this post


Link to post
Share on other sites




a1956chill......I have not tried it without the xanthan.....perhaps you could increase the sweet rice flour a little and see....or even sub some gelatin....I've heard gelatin will thicken dressings.....

0

Share this post


Link to post
Share on other sites

KikiB......I use light olive oil.....and real apple cider vinegar....watch out for vinegar....read the label to be sure it isn't made from grain, or something other than apples.....I use Heinz apple cider vinegar..... and I look at the label to be sure it isn't made from something else..... even Heinz has "apple cider" vinegar made from something else too....I even watch out for olive oil....some of them are not totally olive oil....they are a mix......

0

Share this post


Link to post
Share on other sites

I don't use raw egg...I've had good success using powdered egg white. Since we don't eat a LOT of mayonnaise, I don't worry about the Omega-6 in the sunflower oil, but light olive oil works well as does avocado oil. Avocado oil is awfully expensive though!

0

Share this post


Link to post
Share on other sites

We buy regular Duke's mayo, it is simply the best.

0

Share this post


Link to post
Share on other sites

We buy regular Duke's mayo, it is simply the best.

Dukes is made with soy oil so it is off limits for me :(
0

Share this post


Link to post
Share on other sites

This is the recipe I use....No eggs, no cooking..... gluten-free Mayo 1/2 Cup oil, 1/2 Cup water, 1 Tablespoon Vinegar, 1 Tablespoon lemon juice, 1/2 teaspoon dry mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Xanthan, 1 teaspoon sweet rice flour....put all in a blender and blend till it is creamy, it takes a while ....This is the basic mayo.....you can add other seasonings to make it a variety....One type I make I call Ranch...I add 1/2 teaspoon parsley flakes, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch to thyme...it will thicken in the frig and it will keep 2 to 3 weeks in the frig....Instead of using the blender jar one of the things I do is measure all the ingredients in a pint canning jar, then I screw on my Hamilton Beach blender blades on the top of the jar, and blend it right in the pint jar...while I am blending the mayo I remove the jar and shake it a couple times to make sure everything is being blended.....by putting it in the jar I'm going to store it in I don't have to transfer it from the blender....that way I don't have to bother cleaning out the blender jar.....I don't remember where I got this recipe, but I sure have used it allot, and it makes a nice mayo....

I am going to make this today,,, I have a question .. You add the ingredients all at once to the blender?? not the oil one drop at a time like other mayo recipes ?
0

Share this post


Link to post
Share on other sites

KikiB......I use light olive oil.....and real apple cider vinegar....watch out for vinegar....read the label to be sure it isn't made from grain, or something other than apples.....I use Heinz apple cider vinegar..... and I look at the label to be sure it isn't made from something else..... even Heinz has "apple cider" vinegar made from something else too....I even watch out for olive oil....some of them are not totally olive oil....they are a mix......

Thanks for the tips!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,638
    • Total Posts
      921,543
  • Topics

  • Posts

    • It sounds like you're doing great. That's amazing that your anxiety has decreased like that. You're obviously doing something really good for your health. With the other things I'm sure they will get better in time. After I gave up gluten I had a bad year but overall it got better. Things like anxiety and insomnia massively improved over time with being gluten free. However, going Paleo (which you are on your way to with the no dairy too) really helped my anxiety, as did running and self-taught acupressure. In particular I found processed gluten free foods were awful for my mood. I know you have to find your own way but I really want to encourage you to see how you feel without that if you haven't already. I also can't afford therapy but when I did have it, that helped too but just being well, gives you the chance to sort your own thoughts and feelings out even without a therapist. Good luck
    • Thank you so much guys. Reading that last response and those from forum members who seemed to be mind-bogglingly sensitive to gluten at times helps me feel like less of a freak  Perhaps worse than the symptoms themselves was my fear that I'm the only person on earth who has gone through this and that if it continues, I will end up with all of my friends and family washing their hands of me because it would look to them like I'm the only one with this and so I must be crazy. It's really good to hear that the sensitivity can go down too. I've been holding onto this idea through the tough times, reminding myself that I also had really bad hayfever for a few years, and asthma at a different time and they both got better.  It has been a whole month since I had a bad reaction to gluten. It has also been two weeks since I even had a small reaction and I'm feeling SO much better. I'm still going to take every precaution I can but this feels worlds away from how it was. At my most risk averse, I had a day on holiday where I only ate bananas and avocados because I could eat them without them having been touched by human hands, even my own! (This was straight after getting sicker and sicker and hunting down what it was that made me ill. I found the refill bottles of soap in the house where I was staying and read that they had wheat in them - not an airborne reaction I imagine but when I washed my hands to prepare food it was probably contaminating my food. Plus because I didn't speak the language, I couldn't be sure the new soap I bought was gluten free.) Now, I am still avoiding environments with lots of gluten and staying clear of grains, but I have reintroduced rice using the food challenge method as directed by my dietician (since I understand that rice is, according to Dr Fasano, the lowest risk of gluten contamination of all the grains) and I am building my weight back up. My Paleo+Fasano diet has been assessed by a registered dietician to include every nutrient and micronutrient that I need so I guess having a really good diet is helping too. My husband has been able to see also that the last time he cooked gluten in the house was the last time I got ill. So it is reassuring for him to see that the sacrifice he is making is making such a difference to me. I also took the advice about new cooking utensils - thanks! I have my fingers crossed for me. I want this better health to continue but right now I'm happy to know that there is a break in the clouds and to know that I can feel like me again. A lot of the steps I have taken to avoid gluten would be seen by some as over the top but I can say that for me, when I introduced these steps, that's when I stopped getting reactions and it's all worth it. Good luck to everyone, sensitive or not, who gets into a bad place with managing their reactions. Hang on in there!        
    • Hello all  I have been living gluten free now for 6 months, as directed by my family doctor after a 6 week elimination diet revealed that I may be celiac or gluten sensitive. I was tested by blood work,  which showed nothing, and am awaiting a specialist to get a biopsy done. I am no where close to getting into see her as it is cased as a non emergency. I have been constantly having bowel problems, rashes all over my body, low iron, weight fluctuations, no energy, depression  and anxiety now for 6 years. Have been a huge nuisance(imo) to my doctor requiring constant antibiotics for this,  creams for this "mystery rash" and either laxatives for constipation that would sometimes go on for over a week to diarrhea that would keep my home- no in between . It hasn't been easy, especially whenever doctors are so quick to blame all symptoms as mental illness. Even though I have continuously told them I feel my issues are something simple...  not a mental illness. Anyways long story short, after going gluten free I have had somewhat Nnormal bowel functions, less rashes around my stomach, been able to cut back drastically on my depression medications and anxiety meds, and energy has taken a huge improvement  which all is great! But .... I am constantly HUngry have gained 20 lbs and can no longer fit into most of my clothes. This is really bothering me because I am afraid I am approaching a weight problem.  At only 5'5" weighing 165lbs is large to begin with. Especially whenever I have two children and have only EVER weighed this much while being pregnant with them. I am 26 years old and just tired of not being myself. I am physically healthy and just would like my body to act it. Any help would be greatly appreciated, as I said I am only 6 months into my journey and have definitely re exposed myself to gluten (accidently) many times in between. Much love. 
    • I'm not sure I just had the endoscopy, and I've had a  songram. 
    • Thanks and I'm seeing a doctor in three months may have to make it sooner.    Thanks for all the replies.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,643
    • Most Online
      3,093

    Newest Member
    egs1707
    Joined