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Gluten Free Mayonnaise, Light & Cheap

Yields1 Serving

A light taste that accompany fish & other dishes perfectly. A low cost recipe by Mrs Avra, a lady from the island of Chios...

 1 cup water at room temperature
 3 tbsp gluten-free cornflour / corn starch
 1 pinch black pepper (normally it needs white pepper but I like to show off on the recipe)
 1 pinch sweet or hot paprika (optional)
 ½ tsp salt
 1 egg yolk
 1 tbsp mustard
 ½ cup extra virgin olive oil (all mayonnaise recipes uses seed oil but the only oil I use is always extra virgin olive oil)
 ½ lemon the juice only
1

In a bowl, mix the egg yolk with the mustard well and leave it aside.

2

In a bain-marie (no special utensil is needed, just place a metal or fireproof bowl over a pot of boiling water) we place the water, the cornflour / corn starch, the salt and pepper. Stirring them constantly with an egg beater whisk until it thickens and becomes the texture of a sauce. Also, you 'll see the consistency of the mixture has been slightly transparent.

3

Turn off the heat and add in the beaten egg yolk with the mustard, a small amount of the hot mixture, stirring them constantly and then pour it into the mixture and continue to stirring them for another 2 minutes.

4

Remove the bowl from the bain-marie and dripping the oil, one at the time while stirring constantly.

5

At the end, we slowly add the lemon juice and our mayonnaise is ready.