Yeast Free Mayonnaise I – Candida Diet Recipe
October 10th, 2009 | 
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Mayonnaise is a staple ingredient in our daily lives and is immediately missed by most of us when beginning the candida diet. Although we must stay away from commercially available brands of mayonnaise, most of which are filled with vinegar and sugar, it is possible to make our own yeast free mayonnaise using all candida diet friendly ingredients. Oh yeah, and it is delicious too!
I have made this mayonnaise several times and I am so thankful that I found this recipe. Each time I make yeast free mayonnaise I get excited all over again. I still can’t believe that I can make my own mayonnaise. I truly believed that creating something that I had bought and relied on so heavily off the supermarket shelves for years was out of my reach. Making mayonnaise was definitely a turning point for me in my candida diet journey. It marked a moment when I realized I could make almost anything yeast free, if I was just willing to put in a little time and effort. It also made the candida diet a lot less boring, as I was sick of eating tuna fish and many other things plain. Being able to make yeast free mayonnaise opens up a whole new world of possibilities for the candida diet. All kinds of salads and dressings can be created with this recipe as a foundation. This is sure to be one of your favorite candida diet recipes and it will help you create endless varieties of yeast free dishes. I hope that you enjoy this recipe as much as I do.
Tip 1: When making homemade mayonnaise it is very important to drizzle the oil into the egg very slowly. The homemade mayonnaise will not emulsify, take form, if you do not add the oil slowly. You will then have a jar full of liquid and I tell you this from experience.
Tip 2 – Homemade mayonnaise spoils very quickly. It will usually keep for about a week in a refrigerator but you should inspect it very closely before each use for signs of spoilage.
Yeast Free Mayonnaise I – Ingredients
1 egg
2 tablespoons lemon juice
1 cup grapeseed, safflower or olive oil (I prefer the oils in the order listed)
1 teaspoon dry mustard
1/4 teaspoon sea salt
Yeast Free Mayonnaise 1 Directions
Use blender or hand mixer
Beat egg at low speed for about 2 minutes
While continuing to beat egg add lemon juice and seasonings (dry mustard and sea salt)
Continue to blend and SLOWLY drip in the oil
Mixture will begin to thicken
Homemade Mayonnaise is ready after all oil is added
Spoon into jar and store in refrigerator for no longer than a week
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