Suze has requested a recipe for gluten-free mayo. First of all, I’ll let you guys in on a secret – mayonnaise should always be gluten-free if it’s made according to the traditional recipe, which contains only egg yolks, oil, vinegar or lemon juice, and salt. Obviously the food industry has no respect for the purism of traditional recipes, so lots of products are unaccountably glutenized, as we know.
I have found the traditional recipe to be a bit hard to make successfully unless I’m making it in quantity, and it tastes quite rich if you’re used to commercial mayonnaises. So instead I make whole egg mayonnaise, and I use a blender, which gives the best-emulsified mayonnaise I’ve made, much better than handwhipped mayo, at least from my experience.
I use pure olive oil, which is lighter in flavor than extra virgin olive oil, which I’ve heard is harder to work with and more likely to separate in processing or storage. I think olive oil is healthier than unsaturated vegetable oils, which regardless of what the establishment is trying to tell us, are not a natural part of the human diet, having been in existence in sufficient quantity for human consumption only since the advent of factory extraction and processing.
So you do need a blender to make this. A funnel to sit in the top of the blender will help keep you from getting covered with little oily mayonnaise spots while the mayo is beginning to emulsify, and a measuring cup with a spout will make pouring the oil easier.
Then, patience, patience, patience. If it seems like you’re taking forever to drizzle in the oil, then you’re doing it at about the right speed. It should take about 5 minutes in all. Keep in mind that even at the end, the mayo will break if you add oil too fast.
After about half the oil is added, the mayo will start getting thick enough to stop mixing in the blender. When this happens, you need to stop the blender, take off the lid, and stir with a spatula occasionally.
Things I especially like to serve mayonnaise on:
- cold cooked asparagus, especially peeled
- hard-boiled eggs
- fresh ripe tomatoes, sprinkled with salt
- any cold cooked meat or fish, especially canned fish
I spent some time in Spain, where mayo is king and is served in generous quantities. Canned white asparagus with mayonnaise was served at every restaurant where I ate. I substitute green asparagus spears which I have peeled before cooking, though it is not the same. One thing I was served there was a first course consisting of a halved hard boiled egg topped with oil-packed tuna (that’s the kind they like there), and served with a giant blob of mayonnaise. While I enjoyed it, I only used a tablespoon of the mayo. I did observe a Belgian eating the same dish and finishing the mayonnaise with gusto. Definitely a different sensibility.
I desperately need to update my site. But for now, the recipe link has been fixed.
Wow! Thanks for posting this. Yes, very simple. Perhaps even *I* can make it! LOL!
Thanks, Suze. Let me know if you have any issues.
any name brand mayos gluten-free??
Actually, unless they have added something unexpected to the mayonnaise, all brands should be gluten-free. Best to call the manufacturer and check though.
My bottle of kraft regular mayo specifically says “gluten free” at the end of the ingredient list.
All real mayonnaise should be gluten-free, and should have such a notation on the label. I have not checked the labels on many brands, as I neither eat commercial mayonnaise, nor am highly sensitive. However, I often read that people who are very sensitive and are (quite rightfully) paranoid about the products they buy are told by manufacturers that products that ought to be safe are in fact not. I posted the article because the question has come up repeatedly, and I think people should consider making their own mayonnaise, not just for their own peace of mind, but because it is easy to do and good.
I love this article, but I don’t see any recipe. I see you talking about making it, but I don’t see any recipe anywhere… The only thing that says Mayonnaise is an invalid link. Can you please direct me to the actual recipe? Thanks!
i have been in a gluten free diet ever since last year because i have food allergy.
Actually, where you might run into a gluten problem is with the vinegar. It will depend on what the vinegar is made from.
i have an allergy to Gluten and most of the time i use guar gum or xanthan gum for baking. these gums are good substitute for wheat,
This is true, but it shouldn’t be a problem. There is no reason for it, just as they put gluten is many other things where there is no need of it.
I am not allergic to gluten, I am intolerant. But I am allergic to xanthan gum. It makes my tongue break out, so I don’t use any gums.
I have gluten allergy since childhood. I am always on a Gluten Free diet and i use guar gum in some of may baked foods.
im always on a Gluten Free diet. i really hate my allergy to gluten because i love the taste of wheat bread. oh well, you just got to live with it.
Hey y’all. I am looking for a easy Olive Garden recipe for our anniversary . I’m rather hesitatnt between “Secret Recipe” book and “Italian Chef Secrets ” e-book. I am leaning for the “Secret Recipes” so i was curious if anyone read it and what’s your opinion?
Sorry, haven’t read either. Neither book sounds safe for those who are gluten-intolerant.