AuthorStacy SaundersCategorySaucesDifficultyBeginnerMakes about 1/2 cup of low histamine "mayo".
Great for burgers, sandwiches, or chicken salad!
¼ cup Extra Light Tasting Olive Oil
¼ cup Water
½ tsp White distilled vinegar
2 tsp White rice flour
¾ tsp Corn starch
½ tsp Xanthan gum
½ tsp Honey
½ tsp Sea salt
Histamine Level: 0
1
Put all ingredients in a pint size mason jar or bowl. Blend with an immersion blender until it emulsifies and thickens (only takes a minute or two).
You can use a regular blender if you don't have an immersion blender.
Store in the refrigerator for up to 1 week.
2
Note: If you tolerate lemon juice you can add 1/4 tsp to the mayo. The taste isn't that different with or without it.
Recipe adapted from http://www.adventuresofaglutenfreemom.com/2011/01/corn-free-egg-free-and-soy-free-mayonnaise-with-a-giveaway/
I am so thankful for her recipe! It was so easy to adapt to a low histamine diet. For a corn free version of the recipe check out the link above.
Ingredients
¼ cup Extra Light Tasting Olive Oil
¼ cup Water
½ tsp White distilled vinegar
2 tsp White rice flour
¾ tsp Corn starch
½ tsp Xanthan gum
½ tsp Honey
½ tsp Sea salt
Histamine Level: 0
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