Homemade Mayonnaise Without Seed Oils

closeup shot of homemade mayo in a glass mason jar, red berries in the background

Homemade Mayonnaise Without Seed Oils

Learn how to make creamy homemade mayonnaise without seed oils! Ready in just 5 minutes with avocado or olive oil and simple pantry ingredients. No immersion blender required!

Course Condiment, ingredient

Cuisine American, French

Keyword homemade mayo, homemade mayonnaise, homemade mayonnaise without seed oils, How to make mayonnaise, Mayonnaise Recipe

Prep Time 5

Total Time 5

Servings tablespoons (2 cups)

Calories 95kcal

Cost $5

Equipment

1 Food Processor optional

Ingredients

2 large eggs
1 tsp yellow mustard
2 Tbsp fresh lemon juice (This is needed to allow it to stay fresh for several weeks in the fridge)
1/2 tsp salt
1.5 cup avocado oil (or a mild olive oil)

Instructions

Food Processor or Blender:

Add all ingredients EXCEPT oils to a food processor (or blender) and blend until combined.
With processor running, slowly drizzle oil into mix. It should take about 1 minute to pour all the oil into the egg mix.
Once oil has been added, check mayo for consistency. If it is too thin for your liking, add more oil (with machine on) 1 Tbsp at a time until consistency is reached.
Store in a glass container in the fridge for up to 3 months.

Whisk:

Add all ingredients EXCEPT oils to a medium size bowl and blend until combined.
While wisking, slowly drizzle oil into mix. It should take about 1 minute to see emulsification. Once you see the mixture starting to lighten, you can add the oil more quickly.
Once oil has been added, check mayo for consistency. If it is too thin for your liking, add more oil 1 Tbsp at a time and whisk until consistency is reached.
Store in a glass container in the fridge for up to 3 months.

Video

Notes

Oil - You can use whatever type of oil you want, as long as it's liquid when cold. We often use a blend of olive oil and sesame oil (1 cup olive, 1/2 cup sesame) to get the flavor blend we enjoy best.
Eggs - This recipe calls for whole eggs, however, you can also just use the egg yolks if the whites cause an issue for you. This results in a Japanese-style mayo texture instead.
Yellow Mustard - We use organic yellow mustard. You can also use Dijon or honey mustard for a different flavor profile.
Salt - A flavor enhancer. We use pink salt, use whatever type you like.
Lemon Juice - Needed to keep the mayo from going bad too quickly. Fresh, frozen, or bottled lemon juice works just as well.

Nutrition