Mayonnaise (low FODMAP, gluten-free, dairy-free)

I’m really picky when it comes to mayonnaise. Sure, that’s a pretty unusual thing to say, but I am. In fact, eventually, I’d rather not have any shop-bought mayonnaise if it wasn’t for Tesco’s organic brand. But why buy mayonnaise, if it’s so bleeding easy to make your own?!

Difficulty 1


  • 1 large organic egg
  • 1-2 tsp dijon mustard
  • 1 tbsp lemon juice or white wine vinegar
  • salt, freshly ground pepper to taste
  • 250ml sunflower oil

Optional additions: replace parts of sunflower oil with garlic-infused oil, add herbs or the green parts of a spring onion, lemon zest or chilli.


Whisk the egg and mustard together in a tall and sturdy vessel with a hand mixer. Gradually add half of the oil, whisking continuously for 3-5 minutes until thickened. Whisk in 1 tablespoon of vinegar. Continue to gradually add the remaining oil, whisking continuously. Season with salt pepper, a little more vinegar or lemon juice for freshness. Keeps in the fridge for up to a week.

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