Home-Made Gut Friendly Mayo

Hallelujah – something I can enjoy without having to worry of an unknown ingredient in the product. The other day I went into our local grocery store to try find some mayonnaise, but I had zero luck finding something with an ingredient list that didn’t have the word ‘stabilizer’, ‘gum’, ‘26372’ (unknown code), sugar or other additives/ preservatives.

This home-made mayo actually tastes just as good as a store bought one. It’s creamier, not gluggy, kinda sweet and so tasty. I can’t take all the credit, William knows his flavours! Tastes so damn good.

Living a problematic gut life doesn’t come easy when eating out, but it does becomes BETTER. Making your own foods/ condiments puts your mind to ease from knowing all the ingredients you are eating. There is nothing worse than eating the unknown and having a flare.

This serves for 30 people, I would recommend 10g per meal, as this recipe is very high in fat due to using alot of grapeseed oil!

15g fats/ 138 calories per serve


500ml Grapeseed oil
1 Egg
1-2 TBS Apple cider vinegar 
Zest of 1 lemon
4g (1/2 tsp) Himalayan Sea Salt 
1 heaped tsp Organic Dijon mustard


  1. In a food processor combine egg and Dijon mustard until thickened and lighter in colour 
  2. *MOST IMPORTANT STEP* Whilst processor is mixing, through the feed tube add 2 tablespoons of grapeseed oil to emulsify mixture (be sure mix does not liquify)
  3. Continue to slowly add oil through the feed tube whilst still mixing until all oil is used
  4. Add in Himalayan salt and apple cider vinegar
  5. Refrigerate to set mayonnaise 

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