Recipe adapted from the cookbook Cooking Free by Carol Fenster, Ph.D.
Makes about 1/2 cup of mayo.
1/4 cup Extra Virgin Olive Oil (or use Canola or Sunflower Oil for a whiter mayo)
1/4 cup Water
1/2 tsp. Lemon Juice, freshly squeezed
1/2 tsp. White Wine Vinegar (feel free to experiment with different corn-free vinegars)
2 tsp. White Rice Flour (I'll use brown rice flour)
1 tsp. Arrowroot
3/4 tsp. Guar Gum (if corn is not an issue, you can use 1/2 tsp. xanthan gum instead)
1/2 tsp. Agave Nectar (I'll use maple syrup or honey)
1/4 tsp. Dry Mustard
1/2 tsp. Sea Salt (iodized salt contains corn in the form of dextrose)
- Throw everything into a blender and blend until mixture emulsifies and thickens.
- Store in the refrigerator for up to a week.