I’ve found that gluten-free mayonnaise can be difficult to find. Hellmann’s makes good store-bought mayonnaise and label it as gluten free. However, with Jacob having so many other allergies – soy, dairy, etc., I had to find a way to get around store-bought mayonnaise. Luckily, my parents gave me a Julia Child cookbook. Here is her recipe for food-processor mayonnaise. So easy and so yummy!! Jacob compares it to a milder form of Bloomin’ Onion sauce from Outback Steakhouse. Hmm … now I’m craving steak!
1 whole egg
2 egg yolks
1 Tbs fresh lemon juice or white wine vinegar
1 tsp Dijon-type mustard
1/2 tsp salt
Several grinds of pepper
Seasoning to taste: I like to add a little bit of garlic, paprika, and dill
1 cup vegetable or olive oil
1. Break whole egg into the container of a food processor (or electric blender), add 2 egg yolks, and process 30-45 seconds, or until thick and lemon colored. This allows the eggs to “absorb” and “bind” to the oil.
2. With the machine running, add the lemon juice (or vinegar), mustard, salt, pepper and seasonings.
3. Still with the machine running, and by very small dribbles at first, start adding up to 2 cups of olive oil and/or vegetable oil. After about 1/2 cup has gone in, add the oil a little faster, until you have a thick mayonnaise. Taste carefully, processing in lemon or vinegar and seasonings as needed.
Refrigerate in a covered container; the sauce will keep for up to 2 weeks.