This is a new recipe from Extraordinary Foods for the Everyday Kitchen by Bruce Semon, M.D., Ph.D. and Lori Kornblum. Use it in good health!
Homemade Mayonnaise
- Yeast Free
- Milk/Casein Free
- Wheat/Gluten Free
- Suitable through Stage IV
One of our most frequent requests is for mayonnaise. Store-bought mayonnaise contains vinegar, which is unacceptable on a yeast free diet. This mayonnaise is light an delicious. You will need a food processor. Makes about 1-1/2 cups. Keeps in refrigerator about a week.
- 1egg
- 1/2 tsp. sea salt
- 3 T. freshly squeezed lemon juice
- 1 tsp. dried basil (optional)
- 1/2 tsp. celery seed (optional)
- 1 c. expeller-pressed safflower oil
In the large mixing bowl of a food processor, put the egg, salt, lemon juice, and, if desired basil and/or celery seed. The basil makes the mayonnaise sweet; the celery seed gives a nice flavor and texture for dips. Process the egg mixture until it is well blended. While the processing blade is spinning, pour the oil into the drip tube that fits into the feed tube of the food processor. This drip tube has a small hole at the bottom that allows the oil to drip into the mixture in a slow, steady stream. Keep adding oil until the entire cup has been used. When all the oil has dripped into the egg mixture and has been processed, your mayonnaise is done! Store in refrigerator.
