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Mayonnaise is usually made with raw egg yolks, but we decided to boil the eggs, as we did not want a raw, uncooked ingredient going into this version. The original recipe was given to me by my mother and her mother before her, both of whom would make fresh batches of this regularly to enjoy in sand- wiches after a long day at school. - Nilou


12 hard-boiled egg yolks
½ teaspoon dry mustard powder
1 teaspoon salt
1 cup (240 mL) olive oil
2 tablespoons (40 g) honey
G-½ cup (60-120 mL) white wine vinegar


1. To make hard-boiled eggs: In a stovetop pan, add in enough water to immerse the eggs you have placed in gently
2. Turn on medium flame, and when water comes to a boil, turn off the burner
3. Cover pan with a lid and let stand for 15 minutes
4. Cool eggs by immersing them in cold running water
5. Separate the boiled yolks from the whites
6. Mix egg yolks, mustard, and salt in a blender
7. While the blender is running on low, add in the oil very gradually – first drop by drop, then spoonful by spoonful, so that it is taken in by the other ingredients and that none of the oil floats (separates)
8. You must keep stirring and blending as you add the oil to make sure the mixture holds well
9. Next add in the honey
10. Finally drop in the vinegar slowly, and blend until the mayonnaise has a smooth consistency
11. Can be used for up to 3-5 days if stored in the refrigerator


2 cups (440 g)

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0