'Allergy-Free' Mayonnaise - from Scratch!!

If you're allergic to so many things (as I am) finding things such as ketchup, mustard, or even mayonnaise is impossible in the store!  I can't buy ANY commercial mayonnaise at all!  I make all mine at home and it is so, so, so easy!!  Regardless of what you are allergic to, you CAN make it at home!!

Whisk method

So, what do you need to make mayonnaise?  Oil, egg/egg substitute or flax seed/water, an 'acid' (such as a vinegar or lemon juice) and mustard powder.  Simple ingredients!!  You will also need either a high powered mixer/blender/immersion blender or better yet, a food processor.  I use a food processor.  I used a mixer for a long time and it just took forever!

Mayo in a food processor

As eggs can carry salmonella and other germs, ensure you are getting your eggs are very, very fresh, pasteurized, or you can 'cook' them!  You can 'cook' them (or 'temper' them) over a very low heat using a double boiler method without actually 'cooking' them!  I've done it!  Ensure the egg doesn't get above 160 degrees!  Use a thermometer to check it and do it very, very slowly!  This is by far the BEST mayo I have EVER eaten!!  It is very time consuming but tastes better than anything you could ever buy!!  You will then want to strain the eggs through a fine mesh strainer to ensure there aren't any 'bits' of cooked egg.

'tempering' eggs

Mayonnaise Directions

Ingredients:
1 cup oil (of any choice!) I often use flax seed oil for the extra Omega 3 oils
1 egg yolk/egg white replacement/or flax seed replacement if allergic to egg! ** (see below)
1 tbsp 'acid' of choice (this could be vinegar or lemon juice)
1 tsp mustard powder
1/2 tsp salt

Directions for a food processor:
In food processor, mix egg white replacement (or egg yolk/flax seed replacement) with 'acid', salt and mustard powder for 1 minute.  Through opening at top, slowly drizzle oil in while machine is on.  Drizzle it very slowly!!  This will begin to start the 'emulsion' process!  You will see it begin to change.  Ensure you add all the oil very slowly!  It takes about 10 minutes to add all the oil if you do it right.

Directions for a blender, immersion blender or whisk:
Combine the egg yolk/egg white replacement (or flaxseed substitute) and the acid in a bowl and begin to whisk or beat.  Very, very, very slowly (drop by drop!) add the oil until you begin to see an emulsion form.  You can then begin to add it in a little quicker now (this is usually after about 1/3 of the oil is added).  Once all the oil is added, add in the mustard powder and salt!  This method takes about 30 minutes.

**To make the ground flax seed egg substitute, you will need to do this FIRST.

Ingredients:
1 tablespoon flaxseed meal or ground flaxseed
3 tablespoons hot water
Instructions:

Directions:

Mix the ground flaxseed with hot water in a blender or with a wisk or fork for 1 - 2 minutes or until an egg-like consistency has been reached.  NOTE:  I've not actually done it this way but have read it is possible!!  As such I can not attest to how well it will turn out.  I will test it out soon as let you all know!!

My 'jarred' mayo!!

Home made mayonnaise is safe stored in the refrigerator for a few weeks to a couple of months.  It doesn't last that long in my house!  Since I tend to use an egg-white replacement that I found at my local grocery store (that does NOT contain any alliums and is pasteurized), I tend to make 3 cups at a time, put it in canning jars and vacuum seal two of them.  It still only lasts about six weeks!