Yeast Free Mayonnaise

The world has about as many mayonnaise recipes as it does air, so let’s add another to the mix! 😉

A year ago my doctor put me on a very strict elimination diet, and I wasn’t able to have any yeast. I had been making my own mayonnaise to avoid the soybean oil, but I had to find a new recipe because they all called for vinegar, which contains yeast. I was also frustrated that lots of times my mayonnaise wouldn’t emulsify properly.

I learned that all that’s really required to make mayonnaise is simply an egg and oil. You don’t need vinegar or any acidic substance, and you don’t need any spices.

This is a really great base for all types of paleo or Whole30 condiments. You may want to readjust the salt and spices depending on what you’re using it for, but it’s great as is for sandwiches and tuna salads.

Since I switched to a super basic mayonnaise recipe, I’ve never EVER had problems getting it to emulsify! There’s also no need to let the egg come to room temperature. This one’s as easy as it gets!


Prep Time 2 mins
Total Time 2 mins


  • Immersion Blender
  • Jar


  • 1 egg
  • 1 cup olive oil light olive oil gives a better taste
  • 1/4 tsp dried mustard optional
  • 1/4 tsp salt optional
  • 1/4 tsp garlic powder optional
  • 1/4 tsp onion powder optional


  • Place all ingredients in a wide mouth jar.
  • Place immersion blender fully into the jar. On the low setting, start blending, and slowly lift up the blender as the mixture comes together. Thoroughly mix.
  • Enjoy!


This is a super basic, vinegar and yeast free mayo recipe. The spices are completely optional, but add a nice flavor. It all depends what you’ll be using the mayo for. 
Keyword condiment, dip, dressing, paleo, Primal, sauce, Whole30

1 thought on “Yeast Free Mayonnaise”

  1. Dietary Need: candida diet, dairy-free, gluten-free, nut-free, paleo diet, soy-free, sugar-free, yeast-free While the blender is still going, slowly pour the oil in – making your oil stream no bigger than the width of a pencil. Smaller would be better. The slower you add it, the more emulsified it becomes and won’t separate later in the fridge.

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