Homemade SCD GAPS Diet Mayonnaise is so easy to make and so much better than store-bought.
Have you ever read the ingredient label on a jar of mayonnaise? Here’s the ingredient label for a popular mayonnaise brand (their olive oil version):
WATER, SOYBEAN OIL, OLIVE OIL, WHOLE EGGS AND EGG YOLKS, MODIFIED POTATO STARCH, VINEGAR, SALT, SUGAR, LEMON JUICE, SORBIC ACID AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVOR, PAPRIKA OLEORESIN
As you can see, there’s actually more soybean oil than olive oil in the product, and there are other ingredients that aren’t used in homemade mayonnaise like modified potato starch, sorbic acid, calcium disodium EDTA, and natural flavor (the term “natural flavor” could contain as many as 50-100 ingredients and is often highly processed).
Making your own mayonnaise is really easy and just requires 4 ingredients – egg, vinegar or lemon juice, mustard powder and honey. I’m assuming you have salt and pepper on hand, so that doesn’t count. I’ve been making homemade mayonnaise for lunchtime sandwiches this summer using organic eggs, unfiltered apple cider vinegar, raw honey and mustard powder. It’s a lot cheaper than buying organic mayonnaise and takes just five minutes to make in the food processor.
Give it a try and let me know what you think.
SCD Mayonnaise Recipe
- 1 egg
- 1 tablespoon apple cider vinegar or lemon juice
- 1/4 teaspoon mustard powder
- 1 cup olive oil
- 1 teaspoon honey
- sea salt and black pepper to taste
Place egg, vinegar and mustard powder in food processor; process until blended.
While machine is running, slowly drizzle oil through feeding tube; this will take a few minutes. Mayonnaise will thicken towards the end. Add honey and season with salt and pepper; pulse a few times to blend in.
Angie@Angie's Recipes says
I don’t use mayo often, but if I do, then it must be homemade. How much oil did you use for this mayonnaise?
Angie – I used 1 cup olive oil
That’s a lot of oil.
How long will the mayo last on the fridge ?
It lasts about a week in the fridge.
Rachel @ athletic avocado says
I have never tired making mayonnaise before and this looks so easy to make! Its on my to-do list 🙂
Rachel – it’s really very easy – the trick is to slowly drizzle the oil into the food processor
Amber Ashford says
I made this the other night and it was soooo good!!!!! I have to say this is now on my top 5 !
Jenay Green says
I found a recipe I love that includes mayo so I am excited to try this. Thanks Jeanette for sharing.
Jenay – I hope you have a chance to try this. It’s really easy to make.
How much oil do you use?
Sue – just corrected the recipe – thank you – I used 1 cup of olive oil
Sheila Archey says
i’m not sure if I want to eat raw eggs. Is it possible to use an egg substitute. This recipe sounds delicious and I’d love to try it.
You can use pasteurized eggs. I’m not sure if an egg substitute would work.
How long could this be stored in the fridge? Thanks
I would use it up in a week.
Maureen | Orgasmic Chef says
Nothing compares to homemade mayo and it’s so easy to make. I make mine the same way and it’s always asked for when we go on picnics.
alison @ Ingredients, Inc. says
I am definitely trying this!
I like mayo but don’t use it a lot therefore I have a couple questions: Can a portion of it be frozen? and/or
What size egg did you use, if it’s an extra large, if I used a small size egg could I half the rest of the recipe?
I don’t think this will freeze unfortunately. I used a large egg, which is about 2 ounces. Medium eggs are about 1.75 ounces each and small eggs are about 1.5 ounces each. So, if you are using an egg labeled as small, you might be able to half the recipe for the rest of the ingredients.
Cindy Frei says
Hi – I tried your recipe but unfortunately, it never thickened. Any ideas?
So sorry to hear the mayonnaise never thickened. The oil must be added very, very slowly in order to emulsify properly.
Could I use avocado oil instead of olive oil?
I haven’t tried using avocado oil in this recipe – I think it might be a little heavier than olive oil, so richer perhaps.
Was so amazed with the result! Was a bit skeptical that so few ingredients could make a good mayo but I am blown away. LOVE IT.
Hi Kelsi, so glad you enjoyed this simple recipe. Thanks for letting me know!
I am always having trouble, lately, making mayo with raw sunflower oil or raw olive oil ( cold pressed, unfiltered, and organic-most of the times); do you yhink that the raw oil can make the mayo unstable? It looks thick at some point, the it immediately becomes like a thin soup!…
I would really love to know if you have ever tried making mayo with cold-pressed oils!:”>
Your recipe sounds delicious, btw!:)
I think those oils should work. I know I have had issues making mayonnaise in the blender, probably because it heats up the mixture too much. The food processor works better for me, and adding the oil in very slowly is important.
Making for the first time. Tasty but the olive oil after taste is strong. Is that a sign that the oil went in too quickly?
Hi Richard, what type of olive oil did you use? I would suggest using a mild tasting olive oil. I used regular olive oil, not extra virgin. That may be the reason for the stronger taste.
Christine Fortis Fortis-Raman says
Hello! My 4 year old has SIBO and needs to be on the SCD diet. This recipe is perfect, but I’m concerned about giving raw egg to my girl. Do you know if its safe? do the other ingredients help preserve it?
Generally speaking, if you use pasteurized eggs (check the label on the container), you should be fine, but it’s always best to check with your daughter’s doctor. Here’s an article on egg products I found: https://www.foodsafety.gov/keep/types/eggs/index.html