I'll start by saying that my husband loves his mayonnaise. I had been making my mayonnaise with flaxeggs - a combination of ground flaxseeds and hot water. Most of the time it worked. Sometimes it broke. That's what they call mayonnaise that starts to thicken up and then breaks back down again and looks more like salad dressing. There was often no rhyme or reason why that happened.
Chia Seed Mayonnaise
I had heard that flaxseed may not be good for someone with thyroid issues so I started to switch over to chia seed. Chia seed is a terrific substitute in egg-free baking. Unfortunately it doesn't do so well with egg-free mayonnaise. If I thought the flaxseed mayo was at times challenging - the chia was even more difficult.
Mayonnaise without Flax or Chia
I knew I needed a new recipe. But what I didn't know was that what I really needed was an old recipe. When I first wrote Celeste's Best Gluten-Free, Allergen Recipes, I had been working on an egg-free mayonnaise recipe. I couldn't seem to get it just right.
But then I looked at the recipe again recently with fresh eyes and made one small change and it all seemed to come together. Sometimes that's all it takes - a small adjustment to one or two of the ingredients.
Immersion Stick Blender
You will need an immersion stick blender for this recipe. I use them often in my kitchen. They're powerful little kitchen appliances and super quick when it's time to clean up, too.
Konjac Powder vs. Xanthan Gum
I make my mayonnaise with