Cybele Pascal’s Rice Milk Mayonnaise and Macaroni salad

Hanging onto these two for summer picnics, potlucks, etc.  Source: http://cybelepascal.com/

Cybele Pascal’s Rice Milk Mayonnaise

from http://allergicliving.com/2013/06/27/cybele-pascals-rice-milk-mayonnaise/
Makes about 1 cup
Free of: gluten and all top allergens
To emulsify the mayonnaise properly, you must incorporate the oil very slowly. Once thickened, feel free to add fresh herbs for a seasonal variation.


  • 1/3 cup (80 mL) plain rice milk, chilled
  • 1 1/2 tsp (7.5 mL) lemon juice
  • 1/8 tsp ground white pepper
  • 1 small garlic clove, crushed
  • 1/4 tsp (1.25 mL) xanthan gum
  • 6 tbsp (90 mL) canola oil
  • 6 tbsp (90 mL) olive oil (or use all-canola oil, 3/4 cup total, for a mild flavor)
  • 1/2 tsp (2.5 mL) fine sea salt


  1. Combine rice milk, lemon juice, white pepper, garlic and xanthan gum in a blender, and mix on high speed until foamy.
  2. Set blender on high, and using a dropper or measuring cup with spout, add the canola oil drop by drop through the hole in the blender’s lid, until the mayonnaise begins to emulsify. Continue adding the oil in a steady drip, until the mayonnaise is thick and creamy. Scrape down sides of blender as necessary. Don’t rush; slowly incorporating the oil should take several minutes.
  3. Add salt, taste, and adjust salt and lemon juice, if desired.
  4. Serve at room temperature. Transfer leftover mayonnaise to a jar, and store tightly covered in the refrigerator for up to one week.
  5. Classic Creamy Macaroni Salad

    Pasta salad may seem like a no-brainer for a summer picnic, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.


    • 8 oz (230 g) suitable elbow macaroni pasta 
    • 1 ⁄2 cup + 2 tbsp (150 mL)  Rice Milk Mayonnaise (above)
    • 1 large garlic clove, minced or crushed
    • 1 tsp sugar
    • 1 tbsp apple cider vinegar
    • 1 tsp Dijon mustard [optional, if allergic to]
    • 2 tbsp gluten-free sweet relish
    • 2 tbsp plain rice milk
    • 1 ⁄2 cup (120 mL) minced celery
    • 1 ⁄2 cup (120 mL) minced red bell pepper
    • 2 tbsp minced yellow onion
    • salt and freshly ground pepper
    • curly parsley, for garnish


    1. Cook pasta in salted water until tender (do not stop at al dente). Drain but don’t rinse. Spread in a single layer on a baking tray to let cool and dry.
    2. Combine mayonnaise, garlic, sugar, vinegar, mustard (if using) and relish in a medium bowl. Whisk in the rice milk until smooth.
    3. Toss pasta in a large bowl with celery, bell pepper and onion. Sprinkle with salt and a few turns of freshly ground pepper. Add dressing, and stir gently to coat.
    4. To let flavors meld, cover pasta tightly and chill in refrigerator at least 1 hour.
    5. Adjust salt and pepper to taste. Serve immediately, garnished with parsley. Salad will last up to 24 hours.
    Serves 4 to 6Free of: gluten and top allergens

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