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An aerial sunlit image of a jug of low FODMAP mayonnaise atop a white marble table in bright sunlight. A spoon sits on the edge of the jug with a spoonful of mayonnaise

Low FODMAP mayonnaise recipe

*This recipe uses Australian cups and measures. Use ml where applicable for international accuracy.
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Prep Time 10 minutes
Cook Time 0 minutes
Course Condiment
Cuisine Food Intolerance Friendly
Servings 1 cup

Ingredients
  

  • 1 extra large egg (45-55g, weighed out of shell)
  • 1-2 teaspoons dijon mustard, to your tastes
  • 1-4 teaspoons fresh lemon juice, to your taste (see notes)
  • 3.5g (1/2 teaspoon) fine table salt, to your tastes
  • 180ml (3/4 cup)* neutral oil (I use vegetable, see notes)

Instructions
 

  • Add the egg, 1 teaspoon of dijon mustard, 1 teaspoon of lemon juice and salt to the bottom of a measuring jug or sturdy jug with a small base (wide enough for the immersion blender).
  • Add the oil and allow the mixture to sit and settle for a few minutes.
  • Place your immersion blender in the base of the jug, flush with the bottom. Begin blending as you hold the immersion blender flush with the base of the jug. After a little while, the mixture in the bottom of the jug will become milky and thicker - mayonnaise like in consistency (of course!).
  • Slowly begin bringing the immersion blender up the jug as you continue to blend. Quite quickly, the entirety of the mixture should have emulsified into a spoonable mayonnaise consistency. Continue to blend until there is no oily layer on top of the emulsified mayonnaise.
  • Taste and adjust your mayonnaise according to your preferences. You can use the immersion blender to add flavourings in, but I prefer to use a spoon at this point.
  • Use your mayonnaise wherever you plan to. Store leftovers in an airtight container in the fridge.
  • Use your homemade mayonnaise within about a week to be on the safe side. Some people are happy to go longer but I recommend a week maximum. I have never had mayonnaise last longer in my house because it's always eaten long before then!

Notes

  • I cannot get around a mayonnaise made with mild olive oil. It still tastes like olive oil and ruins the flavour, in my opinion. I highly recommend a super neutral oil like vegetable, canola or rapeseed. You might be able to try refined avocado oil but I haven't tested the theory. I'm not going to get into the health side of seed oils here. 
  • Use a dijon mustard that doesn't contain onion or garlic. In Australia, I use and love Maille dijon mustard. It's onion and garlic free but also has the best taste, in my opinion.
  • Use conservative lemon and adjust accordingly. I have previously been working with Meyer lemons but tried this recipe with a regular lemon and was shocked at how potent the tang was. Use less of a sour lemon and more of a sweeter lemon (like Meyer). With that said, use it to taste. 
Keyword Easy mayonnaise, Immersion blender mayonnaise, Low FODMAP mayonnaise, SIBO friendly main course,