Life Throws You Curve Balls, You Learn to hit them out of the Park!

Homemade, Allergy free mayo

Vinegar-free mayonnaise

2 large egg yolks
1 tablespoon of lemon juice
¼ teaspoon salt
1 cup vegetable or olive oil
Pepper to taste


Using a whisk or emersion blender (I prefer the emersion blender) combine the egg yolks, lemon juice and salt. While blending or whisking gradually add the oil slowly. As the ingredients combine they will begin to thicken and turn into hard peaks. Season with pepper to taste.

Option: Add fresh herbs like basil or cilantro then spread on tomato slices for a refreshing snack.

The mayonnaise will keep in the refrigerator for about one or two days unlike the store bought stuff that will last an immeasurable amount of time because it is loaded with preservatives.


Rice Milk Mayonnaise (Egg-Free, Soy-Free, Dairy-Free, Vegan): Food Allergy Recipe Challenge #7

Taken from:

Rice Milk Mayonnaise (Egg-free, Soy-free, and Dairy-free)
Makes about 1 cup

The real trick to this recipe is the medicine dropper.  I’m a mother of two young children, so this little tool is readily on hand. To emulsify the mayonnaise properly, you must drip the oil in one drop at a time, or it won’t work. The best way to control the flow is with a dropper. It will take you a few minutes to get all that oil in the blender a drop at a time, but don’t be tempted to rush it. Your patience will pay off with perfection. Who would have thought it possible?  Egg-free, dairy-free, and soy-free, but still with a lovely buttercup hue and the lush creaminess we love in fresh mayonnaise.  Feel free to add fresh herbs at the end, or to use all canola oil, for a milder flavor.

  • 1/3 cup cold rice milk
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon ground white pepper
  • 1 small clove of garlic
  • ¼ teaspoon xanthan gum
  • ¼ cup + 2 Tablespoons Extra Virgin Olive Oil
  • ¼ cup + 2 Tablespoons canola oil
  • 1/2 teaspoon fine sea salt

1. Combine the rice milk with the lemon juice and white pepper in a blender. Don’t use a food processor for this; use a blender. Using a garlic press, add the garlic. Add the xanthan gum, and mix on high speed until foamy.

2. Set the blender on high, and using the medicine dropper, add the oil, drop by drop, through the hole in the lid of the blender, until the mayonnaise begins to emulsify. You may wish to use your other hand to cover most of the hole in the lid (see photo), to prevent splattering.  This is not a recipe for the impatient. Take your time! Continue to add the oil, in a steady drip, until the mayonnaise is thick and creamy, scraping down sides of blender as necessary. (I turned my cheap old blender off several times to let it cool down while making this. You may also wish to take pauses). Again, do not try to make this too quickly; the process of slowing incorporating the oil should take several minutes.

3. Add the salt, taste, and adjust salt and lemon juice if desired.

4. Serve at room temperature. Transfer remaining mayonnaise to a jar, and store tightly covered, in the refrigerator for up to one week.


Think about it!! OH and the Xanthan Gum is made GLUTEN FREE!  Check out this site here: I am pretty sure you can possibly find it at other health food stores! Isn’t that awesome? I know when they thought that my stomach issues were due to gluten, boy was it difficult to find it on a budget! Now it is EVERYWHERE! Even walmart now has a gluten free section! AMAZING! Happy eating.


Suggestions for using mayo: Potato Salad and Curried Chicken and Grape Salad! YUMM!


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