Sulfite-Free Mayo

Look.  I know.  This is almost blasphemy.  But if I eat one more dry chicken sandwich that tastes like I am eating a shoe insert, I will stab someone.  So, check this out:

*Please note:   There is an egg yolk in this.  A tiny amount of eggs doesn’t seem to bother me.  Yet.  But if you can’t tolerate it at all, this isn’t the recipe for you.

Should take about 10 minutes to prep and 10 minutes to make.

  • 1 tbsp. apple cider vinegar, NOT distilled
  • 1 tbsp. freshly squeezed lemon juice or mirin (rice wine)
  • 1 tsp. dried mustard
  • 1 tsp. sea salt
  • 2 large egg yolks
  • 1 1/2 c oil (extra-virgin olive oil, canola, sunflower, or other oil of your choice)
  1. In a large mixing bowl, thoroughly mix vinegar, juice or mirin, mustard, and sea salt until smooth. Add egg yolks and mix thoroughly.
  2. Using an electric mixer or food processor, beat, adding a few drops of oil. When ingredients are mixed thoroughly, add a few more drops. When you’ve added about 1/4 cup in this fashion, you can start adding the oil in a slow, steady stream until the mixture is emulsified. (If the mayonnaise doesn’t seem to be absorbing the oil almost as fast as you’re adding it, you’re adding the oil too fast.) Continue adding oil and mixing at a constant rate until you’ve added and thoroughly blended all of the oil.

Good luck, young Jedi’s.

*WARNING: This website is meant to suggest things for people with sulfite allergies.  There are many different types and degrees of food intolerences out there,.  Many of them can be dangerous.  I am, contrary to what you all may think reading my genius blog, I am NOT an expert on this.  So please don’t sue.  Thank You.

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5 Responses to “Sulfite-Free Mayo”

  1. 1 Tes
    June 16, 2010 at 3:43 pm

    Look like a great mayo! Thanks for sharing.

  2. 2 Carole
    June 17, 2010 at 1:05 pm

    this won’t work for me – I’m allergic to eggs as well. It appears lots of us are – eggs contain sulfur – – so be careful. . .I wasn’t always allergic to eggs – it came after the sulfite allergy

    • June 17, 2010 at 1:35 pm

      You know…I was thinking the same thing…that is how new I am to all of this…I am not sure yet if eggs bother me. I am still in the elimination stage. I think I can tolerate a little but I do get sick if I have too much. Thanks for stopping in and I wish scour for something we can spread! In the meantime, I guess avacado is my main spreadable 🙂

  3. 4 Abbie
    June 17, 2010 at 5:18 pm

    So – I hate to put a damper on your recipes so far (cause I am desperately looking too) but watch out for the vinegar and the yogurt. Anything fermented naturally creates sulfites. Some people tolerate them and some don’t. I guess I am saying if you have problems still, try dropping those items and see if that helps… (If it helps and you have one nearby, I personally seem to tolerate Trader Joe’s mayo pretty well.)

    • June 18, 2010 at 12:01 am

      Thanks for the heads up, Abbie and Hello!
      I know about vinegar but I didn’t know about yogurt. I seem to do OK with the Odwalla plain yogurt that I get from Whole Paycheck. (I think Trader Joe’s carries Odwalla too). I am not really that big of a mayo person myself, except when it comes to deviled eggs. Then things get downright slutty. But I think I am at a total loss there and I need to say goodbye to those for good. Vinegar, to me, has to be one of the hardest things to not eat, it’s really in so many things. Thanks again for popping in and I hope we can stay in touch!

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Heather Moran

Crazed sulfite-free woman.

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