House Mayonnaise
Thick, tangy, oil-free mayonnaise made for burgers, fries, sauces, dressings, and more.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
Base Ingredients:
7
oz. water, including 4 ice cubes
1/4 cup
raw cashews
1/2 cup
blanched almond flour
1 tbsp
golden flaxseeds
1 tbsp + 1 tsp
white vinegar
1/4 tsp
lactic acid
1/2 tsp
lemon juice
1/2 tsp
mustard powder
1/16 tsp
paprika
1/32 tsp
onion powder
1/32 tsp
white pepper
1/2 tsp
sea salt
1/8 tsp
agave
1.5 tbsp
potato flakes
Finish:
1/8 tsp
kala namak
- Add ice cubes + water to the blender jar on a scale until 7 ounces.
- Add remaining base ingredients to the blender jar.
- Blend 3 minutes, stopping once to scrape down the sides.
- Add kala namak and blend 10 more seconds.
- Transfer to a glass jar with a loose lid.
- Place jar in a cold water bath to cool (optional but retains neutral flavor best).
Makes 1 batch
Kitchen & Pantry Picks
Raw cashewsAlmond flourLactic acid (Druid's Grove)Mustard powderPaprikaWhite pepperPotato flakesKala namak (The Spice Lab)High-speed blenderGlass jar
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Notes from Craig
Mayonnaise can be used immediately and will thicken as it rests refrigerated for the first 24 hours.
Changelog
August 23, 2026
Started version 2 for the next round of recipe adjustments. View the complete version 1 recipe.