Wednesday, November 4, 2015

Make Your Own Egg and Soy Free Mayo

I love veganaise soy-free mayo. But it sure isn't cheap. I would like to try this recipe here and make it myself. I will use safeway brand coarse dijon as it is in my Cecilia's Market Place book as being gluten free.
photo from

2 tablespoons white rice flour
2 tablespoons lemon juice
2 tablespoons water
1/4 cup dijon mustard
6 tablespoons water
1/2-1 cup oil
1 pinch salt (or to taste)
1 dash of paprika (optional)
1 drop sweetener (optional)

1. Combine the rice flour, lemon juice, and 2 tablespoons of water. Let sit for a few minutes.

2. Heat the mixture in a small pot, stirring well, until it gets thick. Don't overcook or it will get too hard and stick to the pot. You'll get something with a texture like mashed potatoes.

3. Mix the mustard with the "mashed potatoes" in a food processor or blender.

4. Add oil, a little bit at a time (no more than a tablespoon at a time), to the mixture, blending after each bit of oil added to emulsify it. This type of mayo is different than regular mayo in that when you make regular mayo, the mayo gradually thickens as you add the oil, but this mayo starts off thick and thins out as you add the oil.

5. After you add about some, add 4 tablespoons of water and blend.

6. Add more oil, a bit at a time. Soon your mixture will start to get close to the texture of mayonnaise, but you'll see that the oil isn't combining anymore, and the oil is pooling on the top. Then add 2 more tablespoons of water, blend, and then add more oil. Stop when the texture is shiny, light, and fluffy-ish, exactly the texture of regular mayonnaise.


  1. I wonder how well this will last in the fridge?

    1. I went to her post and it looks like it's 1-2 weeks closed in the fridge. :0)