This mayonnaise recipe is dairy, egg, gluten and nut free. Many thanks Michelle from our Facebook group for sharing :)
Ingredients2tbsp potato flour
1/2 tsp xanthan gum
4 tbsp water
1/4 tsp dijon mustard (gluten and wheat free)
120ml olive oil
1tbsp lemon juice
1tsp white wine vinegar
1/2 tsp caster sugar
salt and white pepper
Method Mix the potato flour, gum and water in a food processor until it is white and peaking.
Then beat in the mustard, measure the oil in a jug and with the machine running trickle the oil in a thin gradual stream. I found it was really runny at first but it does thicken.
When you have added about 3/4 of the oil add the lemon juice and vinegar and then add the last of the oil in a faster stream.
Taste and add more salt if needed.
It will keep for up to 3 days in the fridge in a air tight container. I had to have a few trials with it at first, but really simple to make.
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