Corn-Free, Egg-Free and Soy-Free Mayonnaise

Recipe adapted from the cookbook Cooking Free by Carol Fenster, Ph.D.

Makes about 1/2 cup of mayo.

1/4 cup Extra Virgin Olive Oil (or use Canola or Sunflower Oil for a whiter mayo)

1/4 cup Water

1/2 tsp. Lemon Juice, freshly squeezed

1/2 tsp. White Wine Vinegar (feel free to experiment with different corn-free vinegars)

2 tsp. White Rice Flour

1 tsp. Arrowroot

3/4 tsp. Guar Gum (if corn is not an issue, you can use 1/2 tsp. xanthan gum instead)

1/2 tsp. Agave Nectar

1/4 tsp. Dry Mustard

1/2 tsp. Sea Salt (iodized salt contains corn in the form of dextrose)

  1. Throw everything into a blender and blend until mixture emulsifies and thickens.
  2. Store in the refrigerator for up to a week.
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