Serves: 14
Prep: 5 minutes
Cook: No cooking required

Mayonnaise was originally a classic European emulsion sauce used as a condiment or a thick and creamy dressing particularly in haute cuisine. It is now widely available and has many uses and variations (see tips below for some suggestions). Commercial mayonnaise, apart from being expensive, can contain additives and sometimes high FODMAP ingredients. This homemade version is very easy and cheap! 


1 large egg yolk

23 g 0.8 oz

1⅓  Tbsp lemon juice or white wine vigegar

20 g 0.7 oz

1 cup neutral flavoured oil (e.g. grapeseed, rice bran, sunflower, canola or light olive oil)

220 g 7.8 oz

¼ tsp sugar

1 g 0.03 oz

¼ tsp salt

1 g 0.03 oz

¼ tsp pepper

1 g 0.03 oz

1⅓  Tbsp water, as required

20 g 0.7 oz


  1. Place egg yolks, sugar, salt and lemon juice in a food processor bowl.

  2. In a food processor, blitz while slowly pouring in oil. Importantly, add a little water as required when the mayonnaise gets too thick (it is easy to add most of the water after half the oil has been added). Continue to process until all the oil is incorporated. Season with pepper and extra salt if desired.

  3. The mayo can also be made by hand in a large bowl using a whisk.


  • This mayonnaise keeps well in an airtight container in the fridge for at least 2 weeks. Make sure you use clean utensils when removing the required amount from the container.
  • To make a cocktail sauce for seafood, add about ¼ cup of tomato sauce and whisk through. A couple of teaspoons of Worcestershire sauce can also be added.
  • To make a low FODMAP aioli, use ¼ cup garlic-infused oil and ¾ cup neutral flavoured oil.
  • Add ½ a Tbsp of either smooth or grainy good quality, French Dijon mustard at the initial step to make a classic French mayonnaise.

Nutrition Information (per serve)
Energy 624 Kj / 149 cal
Protein 0.20g
Carbohydrates 0.10g
Sugar 0.10g
Total Fat 16.60g
Saturated Fat 1.30g
Fibre 0.10g
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