We make our own mayonnaise due to allergies.
2/3 cup Goat Milk, or Cashew Milk, for a dairy-free version*
1/4 teaspoon Sea Salt
1/8 teaspoon ground Pepper
1 1/2 teaspoons Xanthan Gum
2 teaspoons minced Garlic
1 Tablespoon fresh, squeezed Lemon Juice
2/3 cup Pure Olive Oil (not extra virgin, that will not work right) and ½ cup Canola Oil**
1 Tablespoon Sweetener of choice–Swerve, Honey, Sugar, etc.
In Vitamix blender (or a powerful blender), add milk, sea salt, pepper, xanthan gum, minced garlic, lemon juice, and Swerve or sweetener of choice. Blend on medium-low until it starts to thicken which won’t take very long, a minute or less.
Next, start blender on medium (about 5) with lid on, but with the middle hole open in the lid. Through this middle opening, pour oil in a steady stream going slow, so it takes about 1 to 2 minutes for it all to get in. While doing this, you will have to gradually increase speed of Vitamix blender so it continues blending while it thickens. By the time you are finished, you should have reached the top speed, and it should look like mayonnaise. Refrigerate in a tightly covered container. We have been able to keep it in the refrigerator about two weeks.
*Note: You can use any kind of dairy milk—cow, goat, etc. or non-dairy milk: cashew, almond, soy, etc.
**Note: The extra virgin olive oil does not taste right when it is emulsified into mayonnaise. It gets a bitter or unpleasant taste. But pure olive oil tastes fine, or a combination of pure olive oil and canola oil.
