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For those with gluten sensitivities or celiac disease, finding safe condiments can be a challenge. Mayonnaise is a popular spread and ingredient, but many store-bought options contain gluten or gluten-derived additives. Fortunately, making your own gluten-free mayonnaise at home is simple and allows you to customize flavors to your liking.
Basic Gluten-Free Mayonnaise Recipe
This classic mayonnaise recipe uses common gluten-free ingredients and can be whipped up in minutes. It forms the base for many variations.
- 1 large egg (preferably organic and fresh)
- 1 tablespoon Dijon mustard (check labels for gluten-free)
- 1 cup light olive oil or avocado oil
- 1 tablespoon lemon juice or vinegar
- Salt to taste
- Optional: a pinch of sugar or honey
In a blender or food processor, combine the egg, mustard, lemon juice, and salt. Slowly drizzle in the oil while blending until the mixture thickens. Adjust seasoning as needed. Store in an airtight container in the refrigerator for up to a week.
Vegan Gluten-Free Mayonnaise
For vegans or those avoiding eggs, aquafaba (the liquid from canned chickpeas) makes an excellent egg substitute. Here’s how to make vegan mayonnaise.
- 3 tablespoons aquafaba
- 1 tablespoon Dijon mustard
- 1 cup gluten-free oil (such as light olive or sunflower oil)
- 1 tablespoon lemon juice
- Pinch of salt
Combine aquafaba, mustard, lemon juice, and salt in a blender. Slowly add the oil while blending until smooth and creamy. Chill before serving. This mayonnaise is perfect for salads, sandwiches, and dips.
Flavor Variations and Tips
You can customize your gluten-free mayonnaise with various herbs and spices:
- Add chopped herbs like dill, parsley, or chives for a fresh flavor.
- Mix in garlic or smoked paprika for a smoky twist.
- Incorporate a teaspoon of hot sauce or cayenne pepper for a spicy kick.
Always use fresh ingredients and check labels on store-bought products to ensure they are gluten-free. Homemade mayonnaise can be stored in the refrigerator for up to one week.