You can make your own gluten-free homemade mayonnaise with a few pure, simple ingredients. It’s probably much quicker and easier to make than you think!
I used to be intimidated by making mayonnaise. I thought it was a long, slow process with a high degree of failure. That was before I practiced a little and got the feel for the speed with which to add and mix the ingredients.
This video allows you to watch the emulsion process as it takes place. I have sped it up for viewing, but you can see the actual time on my phone stopwatch. From when I begin to add the oil, the mayonnaise has completely emulsified within one minute!
The key to success with mayonnaise is to add your oil in a very slow, steady stream. As your mayonnaise begins to thicken up, you can add the oil a little faster. You must be patient, though, and pour slowly at first.
I prefer to use the whisk attachment of an immersion blender or hand mixer rather than a blade. I run the appliance at its slowest speed.
The equipment I’m using is from my KitchenAid immersion blender set, (*affiliate link) which I’ve had for a few years now. I don’t use it often, but it’s a very handy tool to have on hand. There are even little plastic guards on the metal blades, so they don’t scratch my stainless steel pots!
MAKING Homemade MAYONNAISE
By making your own mayonnaise, you can be assured that you know what’s in your food, and that you are consuming whole foods without artificial ingredients.
Many cooking oils will make fine mayonnaise. Olive oil is very good for you, but it has a strong flavour. Olive oil mayonnaise will work in some recipes, but I don’t personally enjoy it in everything. I’ve chosen to make my mayonnaise with avocado oil for its health benefits.
How to Make One Minute Homemade Mayonnaise
- 1 egg yolk
- 1 tablespoon pure white vinegar
- 2 teaspoons dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 cup avocado oil
- Combine all ingredients except the oil.
- With a whisk or mixer running at low speed, gradually add the oil in a very slow, steady stream. If you add the oil slowly enough, an emulsion will form. (Your mayonnaise will thicken up.)