I'm not a big mayo eater (though I seriously might have become one for the homemade stuff) so I haven't missed it that much. But my toddler does love a sandwich (mostly for the bread, I think) and since GF breads tend to be dry/crumbly, it seems like mayo might be useful there.
Anyway. Here are two recipes (I must confess that I have not made either one...am just posting here because I'm posting it to my favorite allergy group and figured I might as well plop it on here as well) that might fit the bill for your family. I'd love to hear feedback!
1 3/4 cup drained cooked or canned white beans (one 15 or 16 oz can)
2 Tbs fresh lemon juice
1 Tbs white wine vinegar or additional fresh lemon juice
1/2 tsp salt
1/4 tsp dry mustard
1/3 cup EVOO
1/3 cup organic canola or safflower oil
Put all of the ingredients except for the oils into a blender or food processor with s-blade. (Blender will yield a smoother result.) Blend or process until creamy. With appliance running, slowly & steadily add the oils. Stop machine and scrape down sides as needed; process to desired smoothness. Refrigerate to chill & blend flavors.
Cover tightly and store in refrigerator. Will keep about a week. Can also be frozen.
Yield: ¾ cup (177 ml)
This blend can be used as a sandwich spread, salad dressing or to boost flavor of potato or bean salads.
1 medium or large avocado
juice of 1/2 lemon
1/4 tsp salt or to taste
pinch of cayenne pepper
1/4 cup (59 ml) expeller pressed vegetable oil
Remove pit from avocado; scoop out flesh. Place in blender along with lemon juice, salt and cayenne pepper. Blend until smooth. With appliance running, slowly & steadily add vegetable oil. Stop machine and scrape down sides as needed; process until creamy & smooth.
Cover tightly and store in refrigerator. Will keep (without discoloration) 5-6 days.