House Mayonnaise
Archived recipe · Version 1
This is a previous version preserved for reference. View the current recipe.
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:
1/2 cup
water
1/4 cup
soymilk
1/3 cup
raw cashews
1/3 cup
almond flour
1 tbsp
golden flaxseed, whole
2 tbsp
potato flakes
1/2 tsp
Dijon mustard
1 tsp
Diamond kosher salt (or 1/2 tsp sea salt)
1/4 tsp
maple syrup
1/4 tsp
paprika extract
1/8 tsp
lactic acid
Added Before Blending:
2 tbsp
distilled white vinegar
1 tsp
lemon juice
Finish:
1/8 tsp
kala namak
- Add all base ingredients except lactic acid to the blender jar and blend for 5-10 seconds to break them down a bit.
- With blender running at the lowest speed, add lactic acid and turn off blender after 1-2 seconds.
- Let mixture rest on the countertop 15 minutes or longer.
- Add distilled white vinegar and lemon juice.
- Blend for about 3 minutes until smooth and thick.
- Add kala namak and blend briefly, about 3 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
Soymilk (plain, unsweetened)Raw cashewsAlmond flourPotato flakesDijon mustardMaple syrupPaprikaLactic acid (Druid's Grove)Kala 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.
Diamonod Crystal Kosher salt is much less salty than table salt. If using Morton Kosher, Maldon salt, sea salt, or any other salt, You should start with 1/4 to 1/2 tsp and adjust from there (I would use slightly over 1/2 tsp sea salt).
This recipe can be made salt-free, but the salt acts as a preservative keeping the butter good for 7-10 days instead of 5-7 days.