Hellmann's Real Mayonnaise is primarily soybean oil, a highly inflammatory seed oil that causes oxidative stress and inflammation. This DIY version replaces the problematic soybean oil with clean avocado oil while eliminating preservatives like EDTA and artificial 'natural flavors' for a truly clean, nutrient-dense condiment.
Based on: Real Mayonnaise
· Makes approximately 16 servings (1 cup)
· Serving: 1 tablespoon (15g)
Why This Recipe is Seed Oil Free
Commercial Real Mayonnaise from Hellmann's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Real Mayonnaise may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Avocado oil
240ml (1 cup) · Chosen Foods 100% Pure Avocado Oil
Primary fat source that creates the creamy emulsion - avocado oil is heat-stable and inflammation-neutral unlike seed oils
Natural emulsifier containing lecithin that binds oil and vinegar into a stable creamy texture
Organic apple cider vinegar
1 tablespoon (15ml) · Bragg Organic Raw Apple Cider Vinegar with The Mother
Provides acidity for flavor balance and helps stabilize the emulsion while adding beneficial probiotics
Fresh lemon juice
1 teaspoon (5ml) · Organic lemons from Whole Foods Market
Brightens flavor and adds vitamin C while providing natural citric acid instead of concentrate
Sea salt
3/4 teaspoon (4g) · Redmond Real Salt Fine Sea Salt
Enhances all flavors and provides essential minerals without anti-caking agents found in table salt
Raw honey
1/2 teaspoon (2g) · Nature Nate's 100% Pure Raw Unfiltered Honey
Balances acidity with natural sweetness and provides enzymes unlike refined sugar
Instructions
Step 1. Ensure all ingredients are at room temperature before starting - cold ingredients prevent proper emulsification. Take eggs out of refrigerator 30-60 minutes ahead. Room temperature ingredients emulsify 3x more reliably than cold ones.
Step 2. In a narrow bowl or large measuring cup, combine 2 egg yolks, 1 tablespoon apple cider vinegar, 1 teaspoon fresh lemon juice, 3/4 teaspoon sea salt, and 1/2 teaspoon honey. Whisk vigorously for 30 seconds until mixture is pale yellow and slightly frothy - this pre-mixing creates the emulsion base.
Step 3. While whisking constantly with one hand, begin adding the avocado oil drop by drop with the other hand. This is critical: start with literally 3-4 drops at a time for the first 2 tablespoons of oil. If you add oil too quickly, the emulsion will break and you'll get oily soup instead of mayo.
Step 4. Once you've successfully incorporated about 1/4 cup of oil (the mixture should be noticeably thickened), you can increase to a thin stream. Continue whisking constantly while drizzling the remaining oil in a pencil-thin stream. The mixture will become thick and creamy. If it gets too thick, whisk in 1/2 teaspoon of water.
Step 5. Taste and adjust: add more salt for savory depth, lemon juice for brightness, or honey for balance. The flavor should be rich but not heavy, with a pleasant tang from the vinegar. Whisk for 30 more seconds to ensure everything is fully incorporated.
Step 6. Transfer to a clean glass jar with tight-fitting lid. Store refrigerated for up to 7 days - homemade mayo lacks preservatives so it has shorter shelf life than commercial versions. Use 1 tablespoon per serving, same as store-bought mayo. Always use a clean spoon to avoid contamination.
Storage
Store in refrigerator in airtight glass container for up to 7 days. Do not freeze. If mayo separates slightly, whisk vigorously to re-emulsify before use.
Cost Comparison
Cost per serving (homemade)$0.27
Cost per serving (store-bought)$0.25
Savings-8%
DIY costs slightly more per serving due to premium organic ingredients, but provides vastly superior nutrition by eliminating inflammatory seed oils, preservatives, and artificial additives. The small price premium pays for clean ingredients and avoids long-term health costs of consuming oxidized oils daily.