Mayonnaise Three Ways | Gluten Free, Low FODMAP

Who doesn’t like a thick, creamy mayo to dip their chips or wedges into, or pour over a crisp salad? But are you worried it may ‘split’ whilst you are making it? I make my mayonnaise in my blender and have never had it split, or separate. The trick is to slowly trickle the oil in, giving it time to emulsify with the other ingredients.

I have always made my mayonnaise with both the egg yolk and egg white, i.e. a whole egg. It just seems a waste to not use the egg white, though of course, you could use it in something else. Using the egg white doesn’t make the end product runny or thin, my mayonnaise always turns out thick. However, if you want more of a salad dressing that can be poured, you can use less oil.

These are zesty homemade mayonnaise recipes, they will taste different to the usual mayo or dressings you buy in the supermarket. You can start by adding less lemon juice/ vinegar, then add more to taste, if required.

The coconut oil in this mayonnaise means that it will set once refrigerated, but then it can be spread onto sandwiches, wraps, or iceberg lettuce wedges.

MAYONNAISE THREE WAYS

MAKES

About 1 1/4 to 1 1/2 cups per recipe

INGREDIENTS

LIME CHIPOTLE MAYO

  • 1/2 cup raw organic coconut oil, melted
  • 1/2 cup macadamia oil
  • 1 free-range egg
  • Juice from one lime (about 2 tbsp lime juice)
  • 1/2 tsp fine salt
  • 1 tsp ground coriander seed
  • 1/2 tsp ground chipotle powder
  • 1/4 tsp garlic infused olive oil
  • 1 tbsp sweet chilli sauce

CLASSIC DILL MAYO

  • 1/2 cup raw organic coconut oil, melted
  • 1/2 cup macadamia oil
  • 1 free-range egg
  • 1 to 2 tbsp lemon juice (or verjuice or white wine vinegar)
  • 1/2 tsp to 1 tsp fine salt
  • 2 tsp chopped fresh dill leaf
  • 1 tsp mild Dijon mustard
  • 1/4 tsp garlic infused olive oil
  • 1/2 tsp roast onion infused olive oil

CORIANDER SUMAC MAYO

  • 1/2 cup raw organic coconut oil, melted
  • 1/2 cup macadamia oil
  • 1 free-range egg
  • 1 to 2 tbsp lemon juice or lime juice (or white wine vinegar)
  • 1/2 tsp fine salt
  • 2 tsp sumac
  • 1 tsp ground coriander seed
  • 1/4 tsp garlic infused olive oil
  • 1/2 cup roughly chopped fresh coriander

METHOD

  • If not already in a liquid state, melt the coconut oil in a heatproof jug. Allow to cool (but not harden).
  • Measure out the macadamia oil (have both oils measured out and ready, to cause less interruption to the emulsifying process).
  • Put egg, juice, salt, infused oils and mustard/ spices/ herbs (as per the ingredients list for the recipe you have chosen to make) into a blender. Briefly blend to combine.
  • With lid open a crack, or by removing the middle removable lid (if your blender has it), turn the blender on low, and slowly pour in the combined coconut and macadamia oils. This should be done with a very slow trickle, and can take a minute or two to pour all the oils in.
  • You can hear the change in sound from the blender as it starts to thicken. Do not overblend.
  • Once it has thickened to the consistency you want, taste the mayonnaise. If required, season with more salt or spices, or add the extra tbsp. of acid, then briefly blend again.
  • Store in an airtight container in the fridge, for up to 48 hours.

NOTES

Mayonnaise Three Ways | Gluten Free, Low FODMAP | Growing Home
Mayonnaise Three Ways | Gluten Free, Low FODMAP | Growing Home
Mayonnaise Three Ways | Gluten Free, Low FODMAP | Growing Home
Mayonnaise Three Ways | Gluten Free, Low FODMAP | Growing Home
Mayonnaise Three Ways | Gluten Free, Low FODMAP | Growing Home
Mayonnaise Three Ways | Gluten Free, Low FODMAP | Growing Home
Mayonnaise Three Ways | Gluten Free, Low FODMAP | Growing Home

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