Commercial Star mayonnaise contains inflammatory soybean oil (seed oil) and artificial preservatives E202, E211, plus stabilizers. The 0g fat profile suggests this is a heavily processed light mayo substitute. DIY version uses healthy avocado oil instead of seed oils and eliminates all artificial additives for a truly nourishing condiment.
Based on: Mayonnaise recette originale
· Makes approximately 32 servings
· Serving: 1 tablespoon (15ml)
Why This Recipe is Seed Oil Free
Commercial Mayonnaise recette originale from Star 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 Mayonnaise recette originale may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural emulsifier containing lecithin that binds oil and water into creamy texture
Organic apple cider vinegar
15ml (1 tablespoon) · Bragg Organic Raw Apple Cider Vinegar
Acid component that stabilizes emulsion and adds tangy flavor
Organic Dijon mustard
5ml (1 teaspoon) · Annie's Organic Dijon Mustard
Additional emulsifier and flavor enhancer that helps stabilize the mayo
Sea salt
2.5g (1/2 teaspoon) · Redmond Real Sea Salt
Natural flavor enhancer and preservative that extends shelf life
Instructions
Step 1. Bring all ingredients to room temperature (68-72°F) - this is critical for proper emulsification. Cold ingredients will cause the mayo to break. Remove eggs from refrigerator 30 minutes before starting. Measure out 480ml (2 cups) avocado oil into a measuring cup with a pour spout.
Step 2. In a food processor or high-speed blender, combine 4 egg yolks (80g), 15ml (1 tablespoon) apple cider vinegar, 5ml (1 teaspoon) Dijon mustard, and 2.5g (1/2 teaspoon) sea salt. Pulse 3-4 times to combine, then blend continuously for 30 seconds until mixture is pale yellow and well combined.
Step 3. With the motor running on medium speed, begin adding the avocado oil drop by drop for the first 60ml (1/4 cup) - this is crucial for emulsification. The mixture should start to thicken and turn white after about 30ml of oil. If you add oil too quickly at this stage, the mayo will break and separate.
Step 4. Once the mixture has thickened and emulsified (after the first 60ml of oil), you can increase the oil flow to a thin, steady stream. Continue blending while slowly drizzling in the remaining 420ml of oil over 2-3 minutes. The mayo should become thick and creamy, holding its shape when the blender is stopped.
Step 5. Taste and adjust seasoning - add more salt for depth, more vinegar for tanginess, or more mustard for complexity. If the mayo is too thick, blend in 5-15ml cold water. If it's too thin, slowly blend in additional oil. The finished mayo should coat a spoon and hold soft peaks.
Step 6. Transfer to clean glass jars with tight-fitting lids. Press plastic wrap directly onto the surface to prevent oxidation. Refrigerate immediately. Use within 1 week for best quality and food safety. Store at 35-40°F and always use clean utensils to prevent contamination.
Storage
Refrigerate in airtight glass containers for up to 1 week. Press plastic wrap directly on surface to prevent oxidation. If mayo separates, re-emulsify by slowly whisking into a fresh egg yolk.
Cost Comparison
Cost per serving (homemade)$0.25
Cost per serving (store-bought)$0.15
Savings-67%
DIY costs more upfront but provides vastly superior nutrition with healthy fats instead of inflammatory seed oils. Commercial mayo is cheap due to industrial seed oil processing and artificial preservatives.