Easy Low-FODMAP Mayonnaise Recipe; Gluten-free, Dairy-free

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I love getting back to the basics.  Simple ingredients.  The true taste shining through.

This recipe for low-FODMAP mayonnaise is all about that.  Easy and delicious.

Using fresh, all-natural ingredients means this low-FODMAP mayonnaise tastes so much better than store-bought, and avoids added preservatives and soybean oil.  Try it with extra virgin olive oil or avocado oil, for a healthy variation.  You will want to eat this low-FODMAP mayo right off your spoon!

I incorporate this low-FODMAP Mayonnaise in my low-FODMAP Deviled Eggs recipe, and it adds a depth and freshness to the flavor that is absolutely amazing.  Or I spread it on low-FODMAP Multigrain Sandwich Bread for the perfect low-FODMAP lunch.

Note: this low-FODMAP mayo results in a light yellow colored mayonnaise due to the egg yolk and mustard, not the white color seen in store- bought varieties.

Check out over 470 more low-FODMAP recipes on the blog, like my low-FODMAP Crab Dip and low-FODMAP Turkey Burgers.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Mayonnaise Recipe; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yield: 16 tablespoons; serving size 2 tablespoons

Prep time: 10 min

Equipment: immersion blender


  • 1 large pasteurized egg yolk, room temperature
    • As this mayonnaise contains raw egg yolks, for the safest option select (in shell) pasteurized eggs
  • 1/2 teaspoon Dijon mustard or yellow mustard (ensure gluten-free if necessary)
    • Avoid mustard for Passover version
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground pepper, to taste
  • 3/4 cup canola oil, extra virgin olive oil or avocado oil; divided
  • 1 teaspoon white-wine vinegar or apple-cider vinegar
  • 1 & 1/2 teaspoons fresh squeezed lemon juice
  • 1 teaspoon sugar (optional, depending on the tartness of your lemon)


  • In a tall measuring cup or jar whisk together yolk, mustard, and salt until combined well
  • Using immersion blender, begin adding oil
  • Add about 1/4 cup oil slowly, blending until the mixture begins to thicken
  • Add vinegar and lemon juice and blend to combine
  • Then add remaining 1/2 cup oil in a very slow, thin stream, blended continuously
  • Whisk in additional salt to taste and pepper, and sugar if desired
  • Place in refrigerator in a covered jar until ready to use
  • Consume within 1 week of preparation
  • Creamy and delicious!

Comments Rating 5 (2 reviews)

24 Responses

  1. Good for soy allergy

    I’m allergic to soybeans so it is wonderful to be able to eat mayonnaise without soy and all the other artificial ingredients. This is easy and delicious.

    1. Thank you for your question, this is a tricky one! Unfortunately, in this recipe, the egg yolk provides both flavor and texture to the mayonnaise which is difficult to ‘mimic’. Some vegan recipes will describe soaked cashews, dates or the water from canned chickpeas to be suitable for making mayonnaise without eggs, but these options are not suitable for the low-FODMAP diet. If you are wondering about store-bought vegan mayonnaise then Hellman’s Vegan mayonnaise appears to be low-FODMAP based on the ingredients listed. Feel free to read our low-FODMAP Happy Gut Guide for other tips 🙂

    1. Hi Coni,
      We would suggest you try the recipe without the mustard and see if you like it. It is such a small amount it may not make a huge difference. Let us know what you think!

    1. Hi Bryony,
      The tricky part is whisking the egg to thicken it completely. We found the immersion blender was essential to make this happen. Did you use a blender or mixer? Or did you try it by hand? Thanks for the question!

    1. Hi Babette,
      If you click the highlighted text, it will take you to a separate page with the downloadable links. Hope that helps.
      You may be interested in our COOKBOOK available in the US, Canada, UK and Australia!
      THE LOW-FODMAP IBS SOLUTION PLAN & COOKBOOK will take you through the entire FODMAP journey and share more than 100 recipes that prep in 30 minutes or less! It also has a meal plan, grocery list and many more tips. Click here for details on the BEST low-FODMAP book available.
      Stay in touch please!

  2. I’m going to try this but is there a way to make it low fat? Like would whipped butter be a good substitute for the oil or is there another way?

    1. Hi Laura,
      Unfortunately that would not have the right consistency or results. Sorry we can’t be more helpful!

    1. Hi Julie,
      Thank you for your question. We have updated the recipe to be clearer.
      You can enjoy up to 2 tablespoons per serving. Please be aware that the serving size may be related both to what a reasonable portion is for this food, in addition to its FODMAP data. As mayonnaise is it a rich food item, not consumed in large amounts, the serving size is also impacted by that.
      We hope that helps! Have a great day!

    1. Hi Ruby,
      We don’t recommend freezing mayo as the emulsion may break down and the texture will not be the same. Thank you!

  3. I followed the directions exactly (twice), and the mayo is runny and thin. A nice taste, but I cannot use it as mayonnaise.

    1. So sorry to hear that. The blending can be tricky, so we found only an immersion blender did the trick (as suggested in the instructions). Is that what you tried? It needs to be very vigorous to thicken the eggs. Good luck next time!!

  4. Great recipe for mayo. I use a mini food processor that has a little cup at the top with tiny holes. Slowly pour the oil through there and its a perfect consistency every time. The mustard helps with the emulsification too.

    1. Thank you so much Linda! This is a super tip and I hope you stay in touch with us 🙂

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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