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Low Histamine Mayo-Updated

Yields1 ServingPrep Time10 minsTotal Time10 mins

Makes 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.

Nutrition Facts

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