Maple Mayonnaise

This delicious creamy mayo is the best addition to add flavour to any meal. It’s great on salads and potatoes, but the options are endless. This recipe is for maple mayonnaise but if you tolerate it, it is amazing with a dash of malt vinegar for a Malt Maple Mayonnaise twist.

Full credit to the origins of this recipe go to the Mighty Mayo (Robins Dressing) recipe on the Fed-Up website. When I first changed properly to a diet lower in food chemicals and begun my elimination challenges, I struggled so much with not having any store-bought options and struggled to find a mayonnaise recipe that I liked – until I found Mighty Mayo.

I started making it regularly with a variation adapted to my own taste preferences and found it to be such a good base for so many flavour variations.

I have made this mayo so many different ways. My favourite options are adding garlic to make aioli, adding cream cheese to make a creamy cheesy dressing to top tacos, or adding spring onion for a tangy dressing. But my favourite is a touch of maple syrup. It’s absolutely delicious. You can find my recipe below.

What you will need

Ingredients

• Water
• Cornflour
• Salt
• Citric acid
• Maple syrup
• Egg
• Rice bran oil (or suitable alternative)

See recipe card for quantities.

Equipment

• Small pot or pan
• Whisk
• Stick blender (optional)
• Mixing jug

Instructions

Step by step instructions to make this recipe.

Add water to a pan on low heat.

Add cornflour and start whisking mixture.

Add salt and citric acid and keep whisking.

Add maple syrup and keep whisking. The mixture will start to look like this as the cornflour thickens the mixture.

Keep whisking mixture until it thickens. A thick paste consistency is thick enough to make this mayonnaise.

Transfer mixture into a jug or bowl that will allow you to blend without the ingredients flying out.

Add oil and egg to mixture.

Using an electric hand mixer blend until well combined and mixture has turned white and creamy. If you prefer, this also blends well in a Nutribullet or can be whisked by hand.

If you are adding malt vinegar, add it to the mixture and blend until well combined.

Transfer it into a jar or container and put it in the fridge to cool. It should thicken a little bit more as it cools. Leave it in the fridge for approximately two hours to cool properly before serving.

Storage

Store in the fridge.

Maple Mayonnaise (with optional malt vinegar)

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• Author: HayleyB

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Ingredients

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½ cup water

1 ½ tablespoons of cornflour

½ teaspoon salt

Sprinkle citric acid, (less than ¼ teaspoon)

1 ½ tablespoons maple syrup

1 egg

80 ml rice bran oil

1 ½ tablespoons malt vinegar (optional)

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Instructions

1. Add water to a pan on low heat.
2. Add cornflour, salt, citric acid and maple syrup one by one to the same pan, whisking mixture as you go.
3. Keep whisking mixture until it thickens, a thick paste consistency is enough to make mayonnaise.
4. Transfer mixture into a jug or bowl that will allow you to blend easily.
5. Add oil and egg to mixture.
6. Using an electric hand mixer blend until well combined and mixture has turned white and creamy. If you prefer this also blends well in a Nutribullet or can be whisked by hand.
7. If you are adding malt vinegar, add it to the mixture and stir thoroughly with a spoon until well combined.
8. Transfer it into a jar or container and put it in the fridge to cool. It should thicken a little bit more as it cools. Leave it in the fridge for approximately two hours to cool properly before serving.

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