Gluten and Dairy Free Mayonnaise

Name: Gluten and Dairy Free Mayonnaise
Prep time: 5 min
Cook time: 5 min
Yield: Approx 38 Tablespoons
Ingredients: 3 egg yolks (replace with aquafaba to make it Vegan); 1tbsp apple cider vinegar; 1.5tsp Dijon mustard (Tesco brand is definitely gluten free but other brands should be too); 500ml light and mild olive oil (any mild olive oil will do or alternatively avocado oil); 1tbsp lemon juice

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I never knew mayonnaise was so easy to make. Most shop bought mayonnaises are gluten free anyway but at the moment I'm doing a sugar free challenge, I didn't realise sugar was in premade ones so I had a go at making my own. So easy, 5 simple ingredients and REALLY quick to make too! It is naturally gluten free (something else I never knew dijon mustard is gluten free!) and dairy free, and it can also be made vegan and egg free by a very simple change!

This recipe is...

Preparation Time: 5 Mins
Cooking Time: 5 Mins
This recipe makes Approx 38 Tablespoons

This recipe contains:

Last updated 4th January 2022

Added 4th January 2022

Recipe by Alison Peters

Ingredients

3 egg yolks (replace with aquafaba to make it Vegan)
1tbsp apple cider vinegar
1.5tsp Dijon mustard (Tesco brand is definitely gluten free but other brands should be too)
500ml light and mild olive oil (any mild olive oil will do or alternatively avocado oil)
1tbsp lemon juice

Nutritional Information (Per Tablespoon)

Cals

105

Carbs

0_g

Fibre

0_g

Fat

12_g

Sugar

0_g

Protein

0_g

Method

Place the egg yolks, vinegar and mustard in a food processor, start it blending on a low speed and keep it going through the whole process.
Very slowly pour in the oil, a super slow continuous drizzle into the top of the food processor. It is crucial for it to be added very slowly and make sure it keeps blending, it will go creamier and thicker as you add the oil.
Once all the oil is added it should like thick, turn the food processor off and add the lemon juice and a pinch of salt and blend one last time for a couple of second and that's it!

This makes a good two jars full. You can also make it vegan/egg free as well as gluten free by using chickpea water, aka aquafaba, 6 tablespoons aquafaba is the same as 3 egg yolks.

Nutritional Information (Per Tablespoon)

Cals

105

Carbs

0_g

Fibre

0_g

Fat

12_g

Sugar

0_g

Protein

0_g

Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

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