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Egg-Free Mayonnaise – With Lemon-Free Option!

Thu 16th Jun, 2022 - 4:57pm by Emma Cockrell

With the warmer weather upon us, we tend to increase our salad intake. A vast number of vegetables are suitable to include raw in salads; shredded, grated, sliced or whole. Enjoyment however, is usually increased with the addition of a dressing of some kind. Clients on an anti-Candida diet will know that they are best to avoid vinegar in dressings, which means that most commercial dressings  are not suitable to use.  A home-made lemon and extra virgin olive oil dressing, using about 1 part lemon juice to 4 parts oil is a great start. You can, of course, add more lemon or lime juice according to taste, and then have fun adding fresh or dried herbs, fresh or dried garlic, and grated lemon or lime rind, to make your own unique dressings. 

Basic Mayonnaise Recipe

Creamy mayonnaise is a great favourite, and can brighten up cooked vegetables and fish as well as raw vegetables.  To the juice of half a lemon add one egg and blend, slowly adding a good cup of extra virgin olive oil. If the mayo isn’t thick enough, add some more olive oil and continue to blend until it thickens.  To this you can add some crushed raw garlic or Italian herbs  – or any other herbs of choice. It will keep in the fridge for about 5 days. See my full recipe here.

Avoiding Eggs?

But what if you can’t eat eggs? An increasing number of people need to avoid eggs due to a sensitivity or intolerance, or because they have chosen to be Vegan, and not consume, or use, any animal products. This recipe opens up the benefits of a home-made mayo as an egg-free version. The added bonus, is that if you also have a sensitivity to lemon, this recipe can easily be adapted, making it suitable for those on a low histamine diet.

Which Oil to Use?

I need to make a quick comment on which oil to use in any mayonnaise recipe. Extra virgin olive oil is the oil of choice. Healthline.com lists the following researched-based benefits:

  • It is high in antioxidants – compounds that help to fight inflammation
  • It reduces oxidation of LDL cholesterol
  • It improves blood vessel health
  • It helps prevent unwanted blood clotting
  • It may help lower blood pressure
  • It may play a part in a healthy diet to reduce likelihood of cancer and Alzheimer’s. 

The down-side of Extra virgin olive oil is that, if you are using a good one, it will initially have a slightly bitter taste. The stronger the olive fruitiness, the higher it is in beneficial polyphenols. The tartness actually increases with the blending process in making mayonnaise, but once the dressing is on the food the piquancy diminishes. You also get to like the full, fruity flavour, and relish it over blander oils. If you really do find the taste too strong, use a ‘light’ refined olive oil, or a quality rapeseed oil. 

Egg-Free Mayonnaise Recipe


  • 1/4 cup pea milk or organic soy milk (no added sugars)
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • Pinch Himalayan salt or Lo-Salt
  • Optional – 1/4 teaspoon dried herbs OR 1/2 teaspoon fresh herbs to taste
  • Optional – 1 crushed small clove garlic


  • Place pea or soy milk in a blender, or jar if using a stick blender
  • Add the lemon juice
  • Add the oil
  • Blend on high until the ingredients thicken and become creamy
  • Add any seasoning, herbs or garlic to taste and serve!


Egg-Free and Lemon-Free Mayonnaise

If you are unable to eat lemon, either due to a sensitivity reaction or because you are on a low-histamine diet, then the lemon can be switched for a 1/4 teaspoon of vitamin C powder as Ascorbic Acid. This provides the tartness needed in a mayonnaise, and it works incredibly well. You can then add any herbs or seasoning that you enjoy and can tolerate. 

How to keep HomeMade Mayonnaise

`Keep the mayonnaise in a jar in the fridge and use within 2 or 3 days.

Try serving with finely shredded red cabbage for an appetising side salad.