Makes about 2 cups (600 mL)
Free of: All top allergens except eggs and mustard and gluten-free.

Note: Our mayo is free of soy; to avoid eggs, substitute Vegenaise or other egg-free brand and proceed with recipe.

Ingredients

• 6 egg yolks
• 1 tsp (5 mL) Dijon mustard or similar gluten-free mustard
• 1 lemon, juiced
• pinch each salt and pepper
• 2 cups (475 mL) vegetable oil

Method

1. In a food processor, combine egg yolks, mustard, lemon juice, salt and pepper.
   Blend until well combined.
2. With the processor running, slowly drizzle in vegetable oil. Once oil is added, the mixture will have thickened to form the mayonnaise. Stop blending immediately. Transfer to a container.
3. For Tarragon Mayo: Add 1/4 cup (60 mL) chopped fresh tarragon.
   For Horseradish Mayo: Add 1 tbsp (15 mL) freshly grated horseradish.
   Other great mayo flavors: either 1 tbsp (15 mL) curry paste, or 1 ⁄ 4 cup (60 mL) fresh basil or cilantro.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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