I'M SO EXCITED!!! I finally made mayonnaise that looks and tastes like the real thing! There are no eggs and no soy in this recipe, and it's very easy and cheap to make! Finally Megan can have mayonnaise again (she did not care for my previous incarnations). In fact, right now she's enjoying her first chicken salad for lunch in months. She even likes the mayo plain. I'm so excited that I even did a little victory dance in the kitchen. I was aiming for a flavor like Whole Food's 365 Canola Oil Mayonnaise (our favorite before we learned of Megan's egg allergy), and I came really darn close!
The recipe I really wanted to try was this one at Elana's Pantry, but I could not find Marcona Almonds anywhere. I also don't have a Vitamix and I was afraid the almonds would not grind to a paste in my food processor. So I settled for plain almond milk. I also tried using coconut milk and rice milk. All three versions worked great. The mayo is a creamy white and the thickness is just right!
Notes: I used a food processor to make this mayonnaise, but a blender would work just as well. I also used black pepper but substituting white pepper will take care of the little black specks in the mayo if you don't like them.
1 tsp. dry mustard
1/4 tsp. xanthan gum
1/4 tsp. salt
1/8 tsp. white pepper
1 medium clove garlic
1/4 cup plain almond milk OR So Delicious Plain Coconut Milk OR plain unsweetened rice milk
generous 1 tbsp. lemon juice (OR vinegar, start with 1 tsp. and adjust to taste)
1 tsp. honey or agave nectar
1/2 cup canola oil
Mix the dry mustard through the pepper in a small bowl, set aside. Mince the garlic in the food processor. Add the almond milk, lemon juice honey and spice mixture and pulse to combine. The mixture should look slightly thickened at this point.
Scrape down the sides of the food processor. Turn the food processor back on and slowly add the canola oil in a thin stream. The mixture will immediately start to thicken. Turn off the food processor as soon as all of the canola oil is added, you don't want to over-mix the mayo. You may want to adjust the seasonings to your taste. Store in the refrigerator up to 4 days.