acne and candida safe - homemade mayonnaise


hey guys. so i am finally doing the candida cleanse, after making so many of you loyal sS'ers do it for clear skin :) except that i am doing it to help with my allergies, and overall health. ill post more about my journey, but for now here's a great recipe for homemade mayo - one of the things that have definitely made the cleanse much easier for me. one of the things i've quickly learned is that though the candida-diet can be strict, it just takes a little research and creativity to recreate your favorite recipes. alls you have to do is substitute ingredients to make it candida friendly. for this recipe, ive included 2 ingredient lists: 1 candida safe, and 1 acne safe. try them both out and let us know what you think! zucchini cakes & home made mayonnaise! CANDIDA-SAFE HOMEMADE WHOLE EGG MAYO candida-safe ingredients: - 1/2 teaspoon mustard powder (mustard seeds will do in a pinch, especially if you have a vitamix to pulverize them) - 3/4 teaspoon salt (pink himalayan preferred) - 2 whole eggs (local and pasture-raised eggs preferred - especially since the eggs in this recipe are consumed raw) - 2 tablespoons apple cider vinegar or lemon juice (i personally love 1TB of each in a batch) - 2 cups olive oil (i use this one, that i got from farmer joe's in lower diamond, oakland) - OPTIONAL: you can blend in some fresh garlic or herbs if you want to make aioli! acne-safe ingredients: - 1/2 teaspoon prepared mustard - 3/4 teaspoon salt (pink himalayan salt preferred) - 2 whole eggs (local and pasture-raised eggs preferred - especially since the eggs in this recipe are consumed raw) - 2 tablespoons vinegar (any kind, get creative!) - 2 cups any acne-safe oil (no corn/canola, soybean/vegetable or coconut oil) - OPTIONAL: fresh garlic, herbs, or even avocado & cooked bacon.. yum! directions: 1. in a blender (or with an immersion blender), blend up the first 4 ingredients. 2. while the blender is still running, slowly drizzle in the 2 cups of oil. the blending action will emulsify the mixture and it will soon start to thicken. if you are going to add the optional ingredients, you can add these in now, too. 3. once everything has been blended up (this happens quickly, no more than a minute or two), try the mayo out! you may want to add more mustard or salt or a splash of lemon juice/apple cider vinegar to your taste. 4. transfer to a storage container (glass mason jars are what i like to use) and stick in the refrigerator to further thicken. 5. eat on EVERYTHING. i love these on my shredded zucchini cakes, as pictured above - recipe for that to follow! :) enjoy!


  • hi carla! thanks for your message. technically something like this usually has a fridge shelf life of a month. but…. i’ve had jars in my own fridge for much longer ;) some tips that may help:

    1. i make sure to use high quality ingredients (the local fresh organic eggs super important),
    2. i use a clean utensil every time i dip into the jar (no touching other things and certainly no licking + double dipping!),
    3. i keep it sealed in a clean airtight glass mason jar with teh sides scraped down and
    4. cold in the fridge (i don’t leave it out for hours on the counter; i take what i need and stick it right back in the fridge).

    sometimes i’ve had it separate so i give it a good shake or blitz with a hand blender and if it looks, smells and tastes ok, i continue using it.

    i wouldn’t recommend freezing it though, i feel like the separation won’t be as easy to remedy after defrosting. i like to use up extra mayo in salad dressing or egg/chicken salad though, if i need to use it up!

    hope these help, please let me know how it goes. i love this recipe, i just made some yesterday. :)

    cheers, kim

    kim on

  • Hi. Ho long does it last in the fridge? And if it’s not long. Can a you freeze it?

    Carla on

Leave a comment

Please note, comments must be approved before they are published

Not sure where to start?