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Homemade ONE EGG Gluten Free Mayonnaise

Mayonnaise is a common condiment made by emulsifying an egg (typically egg yolks) with oil and vinegar or lemon juice.  Emulsifying basically means mixing 2 liquids with varying qualities together to make 1 mixture (like when mixing medicine or mixing oil and water).

I never really liked commercial mayo.  Ever since I was a kid, I hated the way mayo smelled.  It leaves a weird smell on your fingers after eating a sandwich and its particularly greasy and slimy.  Just recently I was kinda forced (well I was being practical and felt had to use my last 2 packets of light mayo) to use store bought mayo and regretted it.  It tasted like plastic and it left an after taste and after smell that I really didn't like.

So, I consulted my trusty GF cookbook - the Gluten-free kitchen and used her One Egg Mayo recipe as a reference.

I only tweaked it a little bit.  Feel free to adjust the recipe to your taste.


1 whole egg (yes 1 egg, not just the yolk - I never know what to do with the whites when a recipe calls for just the yolk)

3/4 c canola oil
3/4 c olive oil (not extra or extra virgin - it will taste bitter with EVOO)
1 clove of garlic minced
1 tsp dijon mustard
juice of 1/2 of a lemon
a splash (maybe 1-2 tsp) cider vinegar
Salt & Pepper to taste


Food processor, spatula and bowls.  If your food processor comes with an emulsifier attachment, use that.  It will make your life so much easier and you'll be amazed at how much mayo you'll have after a few seconds in the processor.  If it doesn't, the regular blades will do.


I'm lazy and since I wash all of my dishes by hand want to make sure that I use up as few dishes (or items to wash) as possible.  So - 
Take your garlic clove and give it a whizz in your processor using the regular blade.  When your garlic is cut into tiny bits. Turn off the processor and transfer your garlic to a tiny bowl using your spatula.  
If you're using your emulsifying attachment, now is the time to switch.  There's no need to rinse the processor bowl since you'll be adding your garlic in the bowl anyway after the mayo rises.
Crack 1 whole egg in your food processor and add about 1 TBSP of olive oil.  Give it a quick whizz (maybe 5-7 seconds).  Combine both oils (canola and remaining olive) in a small pitcher or jar with a spout (I just use my measuring cup) and pour the oil a quarter at a time into the tube while the food processor is still running.  Continue doing this until you've used up all the oil.  At this point you'll start to get excited cause it will start to look like mayo (yay!).  You can choose to add more oil here also if you want thicker mayo.

Add the rest of the ingredients and give it another quick whizz.

You've just made mayonnaise! Yahoo!
This can serve as your base mayo.  What I usually do is set aside some base mayo in a recycled jar and leave a small portion in my food processor.  Then I add any other flavor that I want to the remaining of the mayo.  In this case, I used wasabi paste and actually almost put in the entire tube of wasabi.  You can choose to add some dill or smoked paprika or even cayenne pepper if you like.

 Here's a photo of my base mayo (on the left) and my wasabi mayo (on the right).

Wasabi mayo can serve as a great dip for my flour less chicken tenders.  It can also serve as a great base for salad dressings.


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