I'll be beginning a grain-free, legume-free diet in the new year, and want to arm myself with several dressings, sauces and condiments to help make the transition as flavorful and enjoyable as possible. Canola oil and soy oils are common in mayonnaise, and can be problematic for those on a grain-free diet.
This is a tasty, easy mayo recipe that can be used in dressings or aiolis.
1 whole egg
1 tablespoon lemon juice
¼ teaspoon dry mustard
½ cup olive oil
½ cup flaxseed oil
Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add oils. Blend until the mayonnaise is thick. Scrape mayonnaise into a snap lock plastic container and refrigerate. The Mayonnaise should keep for 5-7 days.