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Lemon and Garlic Mayonnaise, Anti-Candida

Mon 20th Aug, 2018 - 12:10pm by Emma Cockrell

Making a quality mayonnaise can help to transform a limited diet, adding both flavour and beneficial calories. Healthy oils help to bring a sense of ‘fullness’, making meals more satisfying. Many clients on the ant-Candida diet find that they have to eat a good deal to prevent weight loss. This lemon and garlic mayonnaise can be a great source of additional calories to support weight maintenance. Conversely, because oils are digested slowly, adding a small amount of mayo to a meal should help to stave off hunger for those trying to lose weight.  This might then keep you going to the next meal, without the need for snacking.

Mayonnaise is just one recipe where I will sometimes use a light olive oil, rather than extra virgin olive oil. It is the polyphenols in extra virgin olive oil which provide so many beneficial properties. The polyphenols also bring the slightly bitter and peppery taste. I enjoy this, but if I am making mayo for others, then I will use a light olive oil, which contains blends of extra virgin and second-pressed oils, to produce a more subtle flavour.

If you aren’t a fan of garlic, just leave it out.You can replace it with half a teaspoon of dried chives.

Lemon and Garlic Mayonnaise


  • 1 egg
  • Juice of 1/2 lemon
  • 1/2 cup of olive oil – either extra virgin or ‘light’ depending on taste
  • 1 small crushed clove of garlic


  • Break an egg into a blender or food processor and add the lemon juice and crushed galric
  • Put the blender or food processor onto the slowest setting
  • VERY SLOWLY pour the olive oil into the blender, while it is spinning. You should be drizzling this in drop by drop, no more than a dessert-spoonfull at a time.
  • Don’t rush. Keep the blender slowly whizzing as you continue to add the oil
  • The ingredients will come together to form a cream.
  • Store in the fridge in a jar with a tight lid for up to 5 days.