Olive Oil Mayonnaise

Oh, I miss mayonnaise, often. I have been trying to create a mayo recipe that gives the feeling and quality of mayonnaise, but mostly that has that slightly eggy taste. I may have finally hit on just the right one.

Olive Oil Mayonnaise

Place the following in a processor or a vitamix and blend very well, scraping down sides:

• 1/4 cup water
• 3/4 teaspoon freshly squeezed lemon juice
• 1 teaspoon vinegar (I prefer white wine, but plain will do)
• 2-1/2 teaspoons rice flour *OR* 3/4 teaspoon coconut flour
• 1 teaspoon arrowroot starch
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon agave or honey
• 1/2 teaspoon dry mustard
• 3/4 teaspoon sea salt
• 1 teaspoon nutritional yeast (optional, but gives egg flavor)

Then drizzle slowly into the mixture as it continues to process:

• 1/4+ cup olive oil, adding more until mixture reaches consistency of mayonnaise.

Can be kept in the fridge and used just like mayonnaise for up to a week. It's great for dipping vegetables in, or spreading on sandwich bread.

There are some cashew mayonnaises out there, too, and I will test out a few and post them here if they work out well. In the meantime, this is a pretty fair sulfur free version. :)

Cheers!
~Miriam

© 2012, Miriam Mason