This seed oil-free mayonnaise is one of our favorite healthy swaps. Most store-bought mayonnaise is made with highly processed seed oils like soybean oil and canola oil, but this homemade version uses simple, real-food ingredients instead.
This homemade mayonnaise is rich, creamy, and made with just a handful of simple ingredients. By using avocado oil instead of seed oils, you get the same classic mayo texture without the ingredients you’re trying to avoid.
Whether you’re spreading it on a sandwich, mixing up chicken salad, or using it as the base for homemade dressings and dips, this recipe is a simple way to take control of what’s in your food.
Best of all, it comes together in just a few minutes with a food processor.
Why Make Your Own Seed Oil-Free Mayonnaise?
Many conventional mayonnaise brands are made with ingredients like:
- Soybean oil
- Canola oil
- Preservatives
- Artificial flavors
- Added sugars
Making mayonnaise at home gives you complete control over every ingredient that goes into it. With avocado oil, fresh lemon juice, and a few pantry staples, you can create a delicious mayo that’s made from real food ingredients.
One of our favorite things about making food from scratch is knowing exactly what’s in it. By choosing simple ingredients and skipping highly processed oils, you’re taking one small step toward a more intentional kitchen.
Seed oils have become one of the most talked-about ingredients in the wellness world—but are they really something to be concerned about? Learn why they’re found in so many everyday foods and why we choose to avoid them in our blog post, The Hidden Dangers of Vegetable and Seed Oils.
Tips for Success
- Use room-temperature ingredients for the best emulsion.
- Add the avocado oil slowly while the food processor is running. Pouring too quickly can cause the mayonnaise to separate.
- A light-tasting avocado oil will give you the most neutral, traditional mayo flavor.
- Fresh lemon juice provides the best flavor and helps balance the richness of the oil.
- If your mayonnaise seems too thin at first, continue processing for another 30–60 seconds. It will thicken as the emulsion forms.
- Store homemade seed oil-free mayonnaise in an airtight container in the refrigerator and use within 5–7 days.
Ways to Use Homemade Mayonnaise
This seed oil-free mayonnaise works anywhere you’d normally use mayo:
- Chicken salad
- Tuna salad
- Egg salad
- Homemade ranch dressing
- Coleslaw
- Potato salad
- Sandwiches and wraps
- Burger toppings
- Dips and sauces
Once you start making your own mayonnaise, you’ll be surprised how many recipes it finds its way into. It’s one of the simplest homemade staples you can keep in your refrigerator and a great step toward reducing processed ingredients in your kitchen.
Affiliate Disclosure & Ingredients We Love
Affiliate Disclosure: This post contains affiliate links. If you purchase through these links, we may earn a small commission at no additional cost to you. Thank you for supporting our blog!
Here are some of our favorite ingredients and tools for making homemade seed oil-free mayonnaise:
- Avocado Oil – Chosen 100% Pure Avocado Oil
- Redmond Real Salt – 16oz Redmond Real Salt
- Organic Cane Sugar – Whole Foods Organic Cane Sugar
- Wide-Mouth Mason Jars for Storage – Ball Mason Jars
- Food Processor – Ninja Food Processor
Whip up this seed oil-free mayonnaise for a rich, creamy spread made with simple, real-food ingredients and avocado oil.
Ingredients
Instructions
- Prepare the Base: In a medium bowl, whisk the egg yolks vigorously for about 15 seconds until slightly frothy.
- Prepare the Vinegar Solution: In a small bowl or measuring cup, combine the white vinegar, organic cane sugar, salt, and lemon juice. Stir until the sugar and salt are completely dissolved. Pour half of this mixture into the egg yolks and whisk for another 15 seconds. Then, pour the mixture into the bowl of a food processor.
- Emulsify the Oil: Pour the avocado oil into a measuring cup or other container with a spout. With the food processor running on low speed, begin adding the oil very slowly—starting with just a few drops at a time. As the mixture begins to emulsify, gradually increase to a slow, steady stream. Once you've added about half of the oil and the mixture has started to thicken, pour in the remaining vinegar mixture while the processor is still running.
- Finish the Emulsion: Continue slowly adding the remaining avocado oil with the food processor on low until all of the oil has been incorporated and the mayonnaise is thick, smooth, and fully emulsified.
- Store and Chill: Transfer the homemade mayonnaise to a clean jar with a lid. Refrigerate for at least 1 hour before serving to allow the flavors to meld. Store in the refrigerator for up to 7–10 days.
Notes
Add the avocado oil very slowly for the best emulsion. Use room-temperature ingredients. Refrigerate and use within 7–10 days.