We LOVE mayonnaise at our house. Yet, for many people with gluten sensitivities or celiac disease, it can be an off-limits food. When my daughter began experimenting with a gluten-free diet, I discovered how to make this fast and easy gluten-free mayonnaise recipe.
Estimated reading time: 6 minutes
We use mayonnaise in salads, on sandwiches, in baking, and recently, in cooking as well. For example, this Mayonnaise Roasted Turkey was a hit this weekend.
Key Mayonnaise Recipe Ingredients
Making mayonnaise at home is so simple. You'll use just four ingredients for this basic recipe.
(By the way, you'll find a printable recipe card for this mayonnaise at the bottom of the post.)
To make this gluten free mayonnaise recipe you'll need the following:
- Two eggs
- oil
- vinegar
- salt
Easy, right?
Supplies Needed
You'll also need a blender, bowl, measuring spoons, and a measuring cup.
Or you could always use a KitchenAid Stand Mixer.
Directions for Making Homemade Mayo
It's time to begin once you have all your ingredients and supplies on hand.
To start, crack the eggs into a medium bowl or blender jug.
Add the vinegar or lemon juice.
Whisk or blend together until combined.
Slowly drizzle in the oil, whisking or blending continuously to create an emulsion.
Once the oil is added, blend for about another minute.
Your homemade mayonnaise is now ready to use!
What Makes Mayonnaise Gluten Free?
Most commercially-made mayonnaise contains some form of gluten from additives, thickeners, and stabilizers.
Yet when you make mayonnaise at home, you get to control the ingredients. That way, you avoid the risk of cross-contamination with wheat-based products.
And by using olive oil or another vegetable oil as the base for your homemade mayonnaise, you can be sure it's gluten free.
Homemade Mayonnaise Without Cooking
Fortunately, making homemade mayonnaise without gluten is fast, easy, and delicious when you know what ingredients to use. Even better? You don't need to cook it.
And since we had an overabundance of eggs from our backyard chickens last year, making homemade mayonnaise worked out perfectly.
We use it in our baking, making tuna salad and chicken salad, and even in my chicken salsa bean casserole recipe sometimes.
Now last year, we were also cooking and baking as a regular part of our homeschool day. We also made homemade marshmallows without cornstarch from scratch - so much fun!
This gluten free mayonnaise recipe calls for just four ingredients.
Read on to learn what you'll need, what makes mayonnaise gluten-free, how to store it, and which oil is best for making homemade mayonnaise.
What Oil is Best for Making Homemade Mayonnaise?
After some experimenting, I discovered the oil is the secret to a good homemade mayo.
Choose a neutral-tasting oil for a plain, all-purpose mayonnaise.
Olive oil is the most traditional choice, but other vegetable oils, like canola or sunflower, also work.
For an added flavor kick, you can also try infused oils. Garlic-infused olive oil or chili-infused sunflower oil is yummy if you plan to use the mayo for a dinner or lunch dish.
Whatever you choose, use a gluten-free variety of oil to ensure that your mayonnaise is entirely safe for those with gluten sensitivities.
Does Mayonnaise Really Need Lemon in It?
Lemon juice is the most common acidic ingredient in homemade mayonnaise, but it's not the only option.
White vinegar is a popular alternative and imparts a slightly different flavor to the finished mayonnaise.
Mustard can also be used instead of lemon juice, although it will result in a much tangier result.
Experiment with varying ingredients of acid to find which you like best!
How to Store Homemade Mayonnaise
Homemade mayonnaise should be stored in an airtight container in the refrigerator.
It will keep for up to two weeks, but it's best enjoyed fresh.
If you plan to keep your homemade mayonnaise for longer, consider adding an extra teaspoon of white vinegar or lemon juice to the mixture before storing it.
This will help to prevent bacteria from growing and extend the shelf life of your mayonnaise.
Making homemade gluten-free mayonnaise is easy, delicious, and safe for those with gluten sensitivities.
By controlling the ingredients yourself, you can be sure that your mayonnaise is entirely free of gluten and enjoy it as much as everyone else.
Have fun experimenting with different flavors and ingredients to make your own signature brand of homemade mayonnaise!
Like this post? Save it for later!
Recipe
Gluten Free Mayonnaise Recipe
Ingredients
- 2 eggs
- 3 tablespoons white vinegar OR lemon juice see notes above
- 2 cups olive oil or vegetable oil
- 1 teaspoon salt
Instructions
- Crack 2 eggs into a blender jug or large mixing bowl.
- Add vinegar and salt.
- Whisk gently or blend.
- While mixing or blending, drizzle in oil.
- Once all the oil has been added, blend for an additional minute.
- Store in the fridge in an airtight container for up to 3 weeks.
Nutrition
I make homemade mayo on a regular basis using olive oil, and it's easy when you use an emulsifier. I find 1/4 t. pepper makes the flavor pop and like to add a teaspoon or two of sugar along with mustard. The great thing about making your own, you can make it to your personal taste. I'm now addicted and will never buy store bought mayo again. <3
I love reading this recipe but have not yet made it. If I do, I will use pasteurized eggs. I stopped using raw eggs in dishes years ago due to the risk of salmonella. Eggs need to be heated to kill the salmonella virus. I have had salmonella in the past and hope I never have it again. A family friend died from it, so we are very careful with egg products. You may think eggs raised on your farm are exempt, but that is not true. We used to eat homemade ice-cream made with raw eggs...and could not figure out why we sometimes became very sick. Then we learned. FYI to those making any recipe using raw, unpasteurized eggs.
Veggie oil is usually a no-no. It contains soy, which many celiacs are allergic to, including my son. Soy affects him almost as much as gluten. I am surprised at the many so-called "gluten free" products that contain soy. I guess companies just haven't been educated.
Which is why I use canola oil in this recipe. When Hellmans canola mayo disappeared off of the shelves, I began looking for a good mayo recipe. This fit the bill perfectly. The 1st time I made it I used a hand mixer which produced too watery a mayo. When I used my Ninja blender, it turned out much thicker. Thanks!
My sister is gluten-free so I made this for her and she loved it! I used it to make her a tuna sandwich on gluten-free bread and it turned out yummy!
I've never loved mayo until I made this homemade recipe! So great on burgers!
I'm curious. How is mayo not already gluten free? I don't use mayo due to a soy allergy and most mayo has soybean oil in it. But do purchase it for my kids. There is no gluten that I can see in the ingredients list unless you are referring to "natural flavors" which is used many times to hide gluten or other things so the brand doesn't have to disclose those ingredients as allergy.
I love homeade mayo and this recipe works like a charm.
I had no idea store-bought mayo wasn't gluten-free! I had my niece with coeliac disease over this weekend and was googling some recipes, this came up and I was so glad to find it, otherwise, I would have served her regular mayo without even thinking! This worked wonderfully in the lunch I served.
This makes excellent mayonnaise and I love that it is so easy to make!