I like to make some tasty salad recipes that require mayonnaise in many of them.
However, because of the diet I am on I am not supposed to have white vinegar.
It is challenging to say the least to find a mayonnaise without that ingredient in it.
I thought, there must be others like me out there.
So, I decided to create a recipe for people like us who would still like to be able to have mayonnaise
without the white vinegar and without compromising taste.
This recipe is made with apple cider vinegar. I have learned it is superior in nutrition compared to white vinegar.
I didn’t want it to have an over powering apple vinegar taste to it. I was very pleased that it did not.
So, I hope you like it as much as we do 🙂
As always please feel free to share in the comment section below. We appreciate any feedback,
Thanks!!
Mayonnaise recipe:
– 1 egg ( If you are unsure of using a raw egg click here to learn how to pasteurize an egg) Set out till room temperature.
– 2 teaspoons organic apple cider vinegar
– 1 teaspoon organic dijon mustard (this one has only apple cider vinegar in it instead of white vinegar) or use 1/2 tsp. organic ground mustard
– 1/2 teaspoon organic garlic granules
– a few shakes celtic sea salt to taste
– 1/2 tsp. organic dried basil
– 1/8 tsp. paprika (optional) May even used smoked paprika if preferred.
– a few drops of stevia to sweeten just a little bit 🙂
– 1 cup light olive oil
(I used organic refined coconut oil which has no coconut taste. It turned out very good.
I melted it slightly and let it cool a bit before adding so that it didn’t start to cook the egg.
Sometimes olive oil has too strong of a taste for me.)
Put all ingredients in your food processor except for the oil.
Blend for one minute before slowly adding in your oil.
You are done when it has a nice mayonnaise texture to it.
Do not over process.
Chill and enjoy!!
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