Gluten-Free Naturally: Olive Oil Mayonnaise

Thursday, February 20, 2025

Olive Oil Mayonnaise

Naturally Gluten-Free Condiments

Olive Oil Mayonnaise

Makes 3 cups

INGREDIENTS

3 Fresh Eggs, room temperature

2 Tsps Dry Mustard or 1 Tbls Dijon Mustard

2 Tsp Honey

2 Cups Light Olive Oil

Fresh Lemon, juice & zest

Pink Sea Salt, White Pepper, to taste

INSTRUCTIONS

Immersion Blender or Food Processor

In a tall bowl or food processor add the eggs, mustard, half of the honey, juice, and zest, and salt and pepper to taste. Give everything a quick pulse to blend until smooth and creamy.

Measure the olive oil into a small pitcher with a spout and place within easy reach. With the blender running, slowly add the oil in a thin stream, don’t stop the blender and don’t add the oil too quickly. The mixture will get smooth and creamy as it emulsifies. If the Mayo seems too thin, slowly stream in a bit more oil with the processor running until thick.

Once all the oil has been added scrape down the sides, give a quick stir by hand and taste. Add more honey, lemon juice or zest, salt and pepper, to taste. Store the Mayo in a glass container in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc