Miracle Mayo (AIP, Egg-Free, No-Coconut, No-Mustard)
Discover how easy homemade can be! This quick, easy mayonnaise comes together in minutes with clean, wholesome ingredients—including your favorite healthy oil. Egg-free, budget-friendly, and healthier than anything store-bought, it’s creamy, mild, and perfect for anyone seeking flavor without compromise. Try it once and you’ll never go back to bottled mayo—especially the squeeze-bottle kind!
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Servings: 1 cup
Ingredients
- 1 1/2 teaspoons unflavored grass-fed beef gelatin, (not collagen)
- 1 1/2 tablespoons filtered hot water
- 2 teaspoons raw apple cider vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon dry mustard, (omit for AIP; see Note)
- 3/4 cup olive oil, (or avocado oil)
Instructions
- Bloom the Gelatin: Sprinkle the gelatin over the hot water in a small bowl. Stir until it’s dissolved, then let it sit for 2–3 minutes to bloom and cool slightly (but not set). If it sits too long it will set.
- Blend: In a small food processor or mason jar, combine the vinegar, salt, mustard ( if using), and any optional ingredients like garlic powder, white pepper, or horseradish. Pour in the dissolved gelatin.
- Emulsify: Using either the food processor or an immersion blender in the mason jar, start blending the mixture and begin slowly drizzling in the oil in a very thin stream while blending constantly. This slow drizzle is key to a stable, creamy emulsion—don’t rush!
- Finish: Taste and adjust salt or vinegar as desired. Transfer to a clean, airtight glass jar or container. Chill in the fridge to thicken for about an hour or until firm. Stir gently before using. Always use a clean spoon or knife to prevent cross-contamination.
- Storage: Store in the refrigerator for up to 1 week.
Notes
If your mayo separates at first, keep blending or try letting it chill for 30 minutes, then re-blend.
Tip: If you want a touch more body, try adding 1 teaspoon of arrowroot starch to the blend, but this isn’t strictly necessary for emulsion.
Other Variations/Add-Ins:
- Substitute fermented pickle juice for the apple cider vinegar.
- Add 1/2 teaspoon garlic powder, which can add depth to replace mustard on AIP.
- Add 1/8 teaspoon white pepper for a little kick.
- Add 1 to 2 teaspoons grated horseradish (AIP-compliant in small amounts) for more kick.
- Add your favorite fresh herbs, such as basil, parsley, or dill, for a green mayo twist.