Trish Veitch - Research Chef, 01 February 2018

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! 


(Makes ~1 cup or 14, 1 tbsp servings) 


  • 1 large egg yolks (23g) (as fresh as possible)
  • 1 tbsp (20g) lemon juice or white wine vinegar
  • 1 cup (220g) neutral flavoured oil (e.g. grapeseed, rice bran, sunflower, canola or light olive oil)
  • 1/4 tsp (1g) sugar
  • 1/4 tsp (1g) salt
  • Black pepper (1/4 tsp or to taste)
  • 1 tbsp (20g) water, as required


  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 1/4 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 tablespoon of either smooth or grainy good quality, French Dijon mustard at the initial step to make a classic French mayonnaise.

Nutrition information/serve 1 serve = 1 tbsp or 20g
Energy 624kJ
Protein 0.2g
Fat 16.6g
- Saturated fat 1.3g
Carbohydrates 0.1g
- Sugars 0.1g
Fibre 0.1g
Sodium 53mg
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