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Yeast Free Mayonnaise

Yeast Free Mayonnaise

Mayonnaise is a staple ingredient in our daily lives and is immediately missed by most of us when beginning the candida diet.  The brands of mayonnaise available in the store contain sugar and a host of other ingredients we need to avoid on the candida diet.  The good news is, it is possible to make our own Yeast Free Mayonnaise using just a few candida diet friendly ingredients.

I have made this mayonnaise several times and I am so thankful that I found this recipe.  Each time I make this 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 relied on buying from the supermarket for so many years could not be made in my kitchen.  Making mayonnaise was definitely a turning point for me on this candida diet journey.   It marked a moment when I realized I could make almost anything yeast free, as long as I put in a little extra time and effort.  This Yeast Free Mayonnaise also made the candida diet a lot less boring.  I was tired of eating foods such as tuna fish plain.  Being able to make Yeast Free Mayonnaise opens up a whole new world of possibilities for the candida diet.  A variety of salads, dressings, and other dishes can be created with this recipe.

Specific Ingredients That I Used to Make Yeast Free Mayonnaise

ShopRite Large Eggs
Bertolli Olive Oil
McCormick Dry Mustard
Diamond Crystal Fine Sea Salt

3.0 from 2 reviews

Yeast Free Mayonnaise
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 1 egg
  • 2 tablespoons fresh lemon juice
  • 1 cup olive oil
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  1. Use blender or hand mixer
  2. Beat egg at low speed for about 2 minutes
  3. While continuing to beat egg add lemon juice, dry mustard and salt
  4. Continue to blend and SLOWLY drip in oil
  5. The mixture will begin to thicken
  6. Mayonnaise is ready after all oil is added
  7. Spoon into air tight jar and store in refrigerator for no more than one week
Tip 1: When making mayonnaise it is very important to drizzle the oil into the egg mixture very slowly. The mayonnaise will not emulsify, take form, if you add the oil too fast. If you do not add the oil slowly you will have a jar full of white liquid. I am speaking 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.
Nutrition Information
Serving size: 1 tbsp Calories: 125 Fat: 14g Carbohydrates: 0g Sugar: 0g Sodium: 145mg

Recipe from the Candida Control Cookbook by Gail Burton

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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