If you’re following the Autoimmune Protocol (AIP) diet or just looking for a clean and simple mayo alternative, our AIP mayo recipe is a game-changer. It’s creamy, rich, and free from common allergens like eggs and dairy, making it perfect for those with sensitive stomachs or autoimmune conditions.
We love how easy it is to whip up this mayo at home using wholesome ingredients that support healing and reduce inflammation. Whether you’re dressing salads, dipping veggies, or adding a flavorful spread to your sandwiches, this AIP mayo will quickly become a pantry staple.
Let’s dive into creating a delicious, gut-friendly mayo that fits perfectly into your AIP lifestyle without compromising on taste or texture.
Ingredients
To create our AIP mayo with the perfect creamy texture and clean flavor, we choose simple, wholesome ingredients that align perfectly with the Autoimmune Protocol diet. Each component plays a crucial role in delivering a smooth, allergen-free mayo without eggs or dairy.
Here is the list of ingredients we use:
- 1/2 cup of refined coconut oil (neutral taste, melts easily for perfect emulsification)
- 1/4 cup of avocado oil (adds a subtle buttery flavor and healthy fats)
- 1/4 cup of filtered water (to help adjust consistency and keep the mayo light)
- 2 tablespoons of fresh lemon juice (adds acidity for tanginess and preservation)
- 1 teaspoon of apple cider vinegar (enhances flavor and aids emulsification)
- 1/2 teaspoon of sea salt (balances overall taste)
- 1/4 teaspoon of ground garlic powder (optional, for gentle savory depth)
- 1/4 teaspoon of ground onion powder (optional, for aromatic complexity)
Ingredient Details Table
| Ingredient | Quantity | Purpose | Notes |
|---|---|---|---|
| Refined coconut oil | 1/2 cup | Base fat for creamy texture | Use refined for neutral flavor |
| Avocado oil | 1/4 cup | Adds healthy fats and flavor | High smoke point, mild taste |
| Filtered water | 1/4 cup | Adjusts consistency | Use clean filtered water |
| Fresh lemon juice | 2 tablespoons | Acid for tang and preservation | Freshly squeezed preferable |
| Apple cider vinegar | 1 teaspoon | Emulsifier and flavor enhancer | Raw and unfiltered preferred |
| Sea salt | 1/2 teaspoon | Flavor balancing | Use fine sea salt |
| Garlic powder (opt) | 1/4 teaspoon | Adds gentle savory notes | Optional, for added depth |
| Onion powder (opt) | 1/4 teaspoon | Provides aromatic complexity | Optional, use sparingly |
Every ingredient selected supports the clean nature of our AIP friendly mayo while ensuring maximum flavor and ideal texture. Using quality oils and fresh acidifiers creates a smooth, rich mayo that complements a variety of dishes within the autoimmune protocol lifestyle.
Equipment Needed
To create the perfect AIP mayo, having the right tools is essential. Each piece of equipment ensures precise blending and a smooth, creamy texture. Here’s what we recommend using:
- High-Speed Blender or Food Processor
This is our top choice for emulsifying the oils and liquids quickly and evenly. A powerful blender helps us achieve that classic mayo consistency without any lumps.
- Measuring Spoons and Cups
Accuracy is key to maintaining the right balance of oils, acids, and seasonings. Use standard measuring tools to keep the recipe consistent every time.
- Glass or Stainless Steel Mixing Bowl
If we opt to use an immersion blender instead of a high-speed blender, a sturdy mixing bowl is necessary. We prefer non-reactive materials like glass or stainless steel to avoid altering flavors.
- Immersion Blender (Optional)
For smaller batches or when a high-speed blender is unavailable, an immersion blender works wonderfully in a tall container to blend ingredients directly.
- Spatula
A silicone spatula helps us scrape down the sides during blending to incorporate all ingredients evenly, ensuring nothing gets left behind.
- Air-tight Container or Jar
After preparation, storing our AIP mayo in a sealed container keeps it fresh and flavorful for days in the refrigerator.
| Equipment | Purpose | Notes |
|---|---|---|
| High-Speed Blender | Emulsifies ingredients into creamy texture | Preferred for smoothest result |
| Food Processor | Alternative to blender for combining ingredients | Use with caution for texture |
| Measuring Spoons & Cups | Ensures accuracy in ingredient ratios | Essential for consistent flavor |
| Glass/Stainless Steel Bowl | Used with immersion blender for mixing | Avoid reactive materials |
| Immersion Blender | Blends small batches directly in bowl or container | Great alternative to blender |
| Silicone Spatula | Scrapes sides to mix all ingredients thoroughly | Flexible and heat-resistant |
| Air-tight Container | Stores mayo to maintain freshness and quality | Use glass or BPA-free plastic |
“Using the right equipment allows us to focus on the quality of ingredients, helping us create a clean and allergen-free AIP mayo recipe that is both delicious and healing.”
With these tools ready, we can ensure each step of mixing and blending is efficient and results in that desirable creamy consistency characteristic of our homemade AIP mayo.
Prep Work
Before we dive into making our AIP mayo, let’s prepare by organizing everything efficiently. Proper Prep Work ensures a smooth process and the perfect texture for our allergen-free mayonnaise.
Gathering Ingredients
We begin by collecting all our key ingredients. Using fresh and high-quality components is essential for that creamy, clean flavor true to the Autoimmune Protocol diet.
| Ingredient | Measurement | Notes |
|---|---|---|
| Refined coconut oil | 1 cup | Room temperature, liquid |
| Avocado oil | 2 tbsp | Cold-pressed preferred |
| Filtered water | ¼ cup | Cold |
| Fresh lemon juice | 2 tbsp | Strained |
| Apple cider vinegar | 1 tsp | Unfiltered, organic |
| Sea salt | ½ tsp | Fine grain |
| Garlic powder (optional) | ⅛ tsp | AIP-compliant alternative |
| Onion powder (optional) | ⅛ tsp | AIP-compliant alternative |
Preparing Ingredients
We want each ingredient ready for blending without delay to ensure an even emulsion and smooth texture.
- Measure oils carefully: Keep the refined coconut oil and avocado oil at room temperature so they blend seamlessly.
- Strain fresh lemon juice to remove pulp for a smooth finish.
- Use cold filtered water to help control the consistency without adding impurities.
- Mix the dry spices—sea salt, garlic powder, and onion powder—in a small bowl to distribute flavors evenly.
- For quick and easy blending, organize ingredients in the order they will go into the blender: oils first, then water, followed by lemon juice, apple cider vinegar, and spices last.
- Have a silicone spatula on hand to scrape down sides during blending and ensure everything incorporates fully.
By preparing our ingredients meticulously, we set the foundation for creating luscious, creamy AIP mayo that tastes fresh and wholesome.
Instructions
Let’s walk through the step-by-step process to create our rich and creamy AIP mayo, ensuring a smooth texture and perfectly balanced flavor.
Making the AIP Mayo Base
- Prepare Oils: Measure 1/2 cup refined coconut oil and 1/2 cup avocado oil at room temperature. This balance provides a neutral flavor with a silky mouthfeel.
- Combine Liquids: In a glass or stainless steel mixing bowl, add 1/4 cup cold filtered water, 2 tablespoons fresh lemon juice, and 1 tablespoon apple cider vinegar. These acids brighten the mayo and aid emulsification.
- Add Seasonings: Sprinkle in 1/4 teaspoon sea salt along with optional 1/8 teaspoon garlic powder and 1/8 teaspoon onion powder to enhance subtle depth without triggering sensitivities.
Emulsifying the Mayo
- Start Blending: Using a high-speed blender or food processor, pour in the combined liquids. Blend on low to medium speed.
- Slowly Add Oils: While the blender runs, slowly drizzle in the measured oils in a thin, steady stream. This gradual incorporation is key to forming a stable emulsion.
- Blend Until Thick: Continue blending for about 2-3 minutes or until the mixture transforms into a thick, creamy consistency. The texture should be smooth and glossy.
Tip: If making a smaller batch, use an immersion blender in a tall jar for better control.
Adjusting Seasoning
- Taste Test: With a silicone spatula, scrape some mayo onto a spoon for tasting.
- Modify Flavor: Adjust salt, lemon juice, or apple cider vinegar in small increments to suit your preference.
- Blend Again: After adjustments, give a quick pulse blend to incorporate extra seasonings evenly.
| Ingredient | Starting Amount | Adjustment Range |
|---|---|---|
| Sea Salt | 1/4 teaspoon | 1/8 to 1/2 teaspoon |
| Lemon Juice | 2 tablespoons | 1.5 to 3 tablespoons |
| Apple Cider Vinegar | 1 tablespoon | 0.5 to 1.5 tablespoon |
Once you reach your desired flavor profile and creamy texture, transfer the AIP mayo to an airtight container and refrigerate for at least 1 hour before use to let flavors meld beautifully.
Serving Suggestions
Our AIP mayo is incredibly versatile and enhances a wide range of dishes with its creamy, allergen-free texture and subtle tang. Here are some of our favorite ways to enjoy this impeccable condiment:
1. As a Dip or Spread
- Use it as a dipping sauce for fresh vegetables such as celery, carrots, cucumber slices, or sweet potato fries.
- Spread generously on AIP-compliant bread or lettuce wraps to add moisture and flavor without allergens.
- Combine with mashed avocado for a nutrient-packed, creamy sandwich spread.
2. Salad Dressings
- Thin the AIP mayo with extra filtered water or lemon juice to create a delicious, creamy salad dressing.
- Mix in fresh herbs like dill, basil, or cilantro to complement various salad greens and roasted vegetables.
- Use it to make coleslaw or potato salad, replacing traditional mayo with our allergen-free version for a safe and tasty alternative.
3. Protein Pairings
- Dollop the AIP mayo on grilled chicken, fish, or roast meats to add richness without dairy or eggs.
- Mix into tuna or shredded chicken salad, ensuring compliance with the Autoimmune Protocol while enhancing flavor and texture.
- Serve alongside roasted or steamed vegetables as a creamy sauce alternative.
4. Recipe Enhancement
- Use our AIP mayo in homemade AIP-approved sauces, like tartar sauce or aioli, by incorporating garlic or lemon zest.
- Add to soups or stews as a finishing touch, stirring in just before serving to impart a mellow creaminess.
- Incorporate into paleo or AIP baking recipes as a substitute for commercial mayo to keep them healing and free of common allergens.
Quick Reference Table: Serving Ideas for AIP Mayo
| Serving Style | Suggested Pairings | Preparation Tip |
|---|---|---|
| Dip or Spread | Fresh veggies, AIP bread, lettuce wraps | Use chilled for best texture |
| Salad Dressing | Mixed greens, coleslaw, potato salad | Thin with water or lemon juice to desired consistency |
| Protein Pairing | Grilled meats, fish, chicken salad | Add fresh herbs to customize flavor |
| Recipe Enhancement | Tartar sauce, aioli, creamy soups | Blend with garlic or citrus zest for flair |
Pro Tip: Store leftover AIP mayo in an airtight container in the refrigerator. Let it sit for at least one hour after preparation so flavors develop fully. Always stir before serving.
By experimenting with these serving suggestions, we can enjoy the clean, rich taste of our homemade AIP mayo in many delicious ways, making it a staple in our healing kitchen.
Storage and Shelf Life
Proper storage of our AIP mayo is essential to maintain its freshness, flavor, and safety. Follow these guidelines to keep your mayo creamy and delicious for as long as possible.
Refrigeration
Store the AIP mayo in an airtight container, preferably glass or BPA-free plastic, to prevent exposure to air and contaminants. Place the container in the coldest part of the refrigerator, typically the back shelf or meat drawer, away from the door where temperature fluctuates.
Duration
Our homemade AIP mayo stays fresh for about 7 to 10 days when properly refrigerated. Since it contains no preservatives or eggs, it requires diligent refrigeration and should be monitored for changes.
| Storage Condition | Shelf Life | Notes |
|---|---|---|
| Refrigerated (airtight container) | 7 to 10 days | Keep away from fluctuating temp |
| Room temperature | Not recommended | Risk of spoilage and bacteria |
| Freezing | Not recommended | Texture may separate on thawing |
Signs of Spoilage
Always check your mayo before use. Look for:
- Off or sour smell
- Change in color or texture (separation beyond slight oil separation)
- Mold spots
If any of these occur, discard the batch immediately to ensure food safety.
Tips to Extend Shelf Life
- Use clean utensils every time to avoid contamination.
- Always close the lid tightly after each use.
- Prepare smaller batches if you don’t use mayo frequently to ensure freshness.
Tips for Perfect AIP Mayo
Creating the best AIP mayo requires attention to detail and a few key techniques. Here are our top tips to ensure your mayo is perfectly creamy, flavorful, and stable every time.
Use Room Temperature Oils
Start with oils at room temperature to create a smooth emulsion. If oils are too cold, the mayo may separate or become grainy. Let refined coconut oil and avocado oil sit out for 15–20 minutes before blending.
Add Oils Slowly for Stable Emulsification
Gradually add your oils in a thin, steady stream while blending at high speed. This slow incorporation allows the oils to combine thoroughly with the liquids, creating a thick, creamy texture.
“Patience during oil addition is the key to avoid a broken mayo.”
Control Liquid Temperature and Quantity
Use cold filtered water and freshly strained lemon juice. Too much liquid will thin the mayo, so measure carefully:
| Ingredient | Recommended Amount | Notes |
|---|---|---|
| Filtered water | 1–2 tablespoons | Start with less, add if needed |
| Fresh lemon juice | 1 tablespoon | Strain to remove pulp |
Taste and Adjust Gradually
Balance the acidity and seasoning by adding apple cider vinegar, sea salt, garlic powder, and onion powder in small increments. After each addition, blend briefly and taste.
| Ingredient | Adjustment Range | Suggested Starting Point |
|---|---|---|
| Apple cider vinegar | ½ to 1 teaspoon | ½ teaspoon |
| Sea salt | ⅛ to ½ teaspoon | ¼ teaspoon |
| Garlic powder | ⅛ teaspoon (optional) | Optional |
| Onion powder | ⅛ teaspoon (optional) | Optional |
Blend Thoroughly but Don’t Overmix
Blend just until the mayo reaches a thick, creamy consistency. Over-blending can cause the texture to break down. Pause blending occasionally to scrape the sides with a silicone spatula for even mixing.
Refrigerate to Set Flavors and Texture
After preparing, place the mayo into an airtight container and refrigerate for at least 1 hour. This resting time allows flavors to meld and the texture to firm up.
Use Clean Utensils to Preserve Freshness
Always use a clean spoon or spatula when scooping mayo to prevent bacterial contamination. This helps extend the shelf life and maintain safety.
Remember: Achieving perfect AIP mayo is a blend of science and art. Following these tips guarantees rich flavor and stable creamy texture that complements your healing and wellness journey.
Conclusion
Making our own AIP mayo opens up a world of clean, allergen-free flavor that fits perfectly into healing diets. With simple ingredients and the right technique, we can enjoy a creamy, versatile condiment without compromising our health.
By mastering this recipe, we gain a reliable staple that enhances everything from salads to grilled dishes. It’s a small change that makes a big difference in our kitchen and wellness routine.
Frequently Asked Questions
What is AIP mayo and who should use it?
AIP mayo is a homemade, allergen-free mayonnaise that fits the Autoimmune Protocol diet. It’s ideal for people with autoimmune conditions or sensitive stomachs, as it excludes common allergens like eggs and dairy.
What ingredients are used in AIP mayo?
AIP mayo uses refined coconut oil, avocado oil, filtered water, fresh lemon juice, apple cider vinegar, sea salt, and optional garlic and onion powders to create a creamy, allergen-free spread.
What equipment do I need to make AIP mayo?
You need a high-speed blender or food processor, measuring spoons and cups, a glass or stainless steel mixing bowl, a silicone spatula, and an airtight container for storage. An immersion blender is optional for smaller batches.
How do I prepare the ingredients for AIP mayo?
Use room temperature oils, strain lemon juice, measure accurately, and use cold filtered water. Organize all ingredients before blending to ensure a smooth process and perfect texture.
What’s the process for making AIP mayo?
Combine liquids, then gradually add oils while blending to emulsify. Blend until thick and creamy, adjust seasoning by taste, and refrigerate for at least an hour to let flavors meld.
How can I serve AIP mayo?
Use it as a dip for veggies, a spread for sandwiches, a base for salad dressings, a topping for grilled proteins, or mix into recipes like tartar sauce and creamy soups.
How should I store AIP mayo?
Store in an airtight container in the refrigerator for 7 to 10 days. Avoid room temperature and freezing, which affect freshness and texture. Use clean utensils to extend shelf life.
What are signs that AIP mayo has gone bad?
Look for off smells, color changes, or mold. If any of these appear, discard the mayo immediately to avoid foodborne illness.
Any tips for perfecting homemade AIP mayo?
Use room temperature oils, add oils slowly, control liquid amounts, avoid overmixing, taste test gradually, and refrigerate to set the flavor and texture.
Can I customize the flavor of AIP mayo?
Yes! Adjust salt, lemon juice, and apple cider vinegar gradually during blending to suit your taste preferences. Optional garlic and onion powders add extra flavor without triggering allergies.