Hellmann's Light Mayo contains inflammatory soybean oil as its second ingredient, plus synthetic preservatives and modified starches. This DIY version eliminates the problematic seed oil, replacing it with heart-healthy avocado oil while maintaining the light texture through organic tapioca starch and a careful emulsion technique.
Based on: Light Mayonnaise
· Makes approximately 30 servings (450g total)
· Serving: 1 tablespoon (15g)
Why This Recipe is Seed Oil Free
Commercial Light 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 Light Mayonnaise may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural thickener replacing synthetic modified food starch, provides body and stability
Organic apple cider vinegar
15g (1 tablespoon) · Bragg Organic Raw Apple Cider Vinegar
Provides acidity for flavor balance and helps stabilize the emulsion
Fresh lemon juice
15g (1 tablespoon) · Fresh organic lemons
Brightens flavor and adds natural preservative qualities, replacing concentrate
Fine sea salt
3g (1/2 teaspoon) · Redmond Real Salt Fine
Enhances flavor and helps stabilize the emulsion structure
Organic coconut sugar
2g (1/4 teaspoon) · Big Tree Farms Organic Coconut Sugar
Balances acidity and rounds out flavor profile naturally
Organic paprika
0.5g (pinch) · Simply Organic Paprika
Provides natural coloring and subtle smoky flavor depth
Instructions
Step 1. Prepare the starch slurry first. In a small saucepan, whisk the organic tapioca starch (12g) with 60g (1/4 cup) of the filtered water until completely smooth with no lumps. Heat this mixture over medium-low heat, whisking constantly, for 2-3 minutes until it thickens to a gel-like consistency. Remove from heat and let cool to room temperature - this eliminates the raw starch taste and creates the thickening base that replaces commercial modified starches.
Step 2. Create the egg base in a food processor or blender. Add the 3 organic egg yolks, fresh lemon juice (15g), apple cider vinegar (15g), sea salt (3g), coconut sugar (2g), and paprika (0.5g). Blend for 30 seconds until well combined and slightly pale. The egg yolks provide natural lecithin which is crucial for emulsification - this is why we use yolks specifically rather than whole eggs.
Step 3. Begin the emulsion slowly. With the blender running on medium speed, start drizzling in the organic avocado oil (105g) drop by drop for the first 2-3 minutes. This slow incorporation is critical - adding oil too fast will break the emulsion. Once you see the mixture thickening and turning creamy white, you can increase to a thin stream. The key is patience - rushing this step will result in a broken, oily mess instead of smooth mayonnaise.
Step 4. Add the cooled starch mixture and remaining water. Once all the oil is incorporated and you have a thick mayo base, add the cooled tapioca gel and remaining filtered water (120g) in alternating small amounts while blending. Blend for 1-2 minutes until completely smooth and light. The starch gel provides the body and mouthfeel that mimics commercial light mayo's texture while keeping calories lower than full-fat versions.
Step 5. Final seasoning and consistency check. Taste and adjust salt, lemon, or vinegar as needed. The final texture should be smooth, light, and slightly thinner than regular mayonnaise but thicker than salad dressing. If too thick, blend in filtered water 1 tablespoon at a time. If too thin, let rest in refrigerator for 30 minutes to allow the starch to fully hydrate and thicken. Transfer to a clean glass jar and refrigerate for at least 1 hour before first use to allow flavors to meld and texture to set properly. Use within 5-7 days and always use clean utensils to prevent contamination since this contains no artificial preservatives.
Storage
Store in airtight glass jar in refrigerator for 5-7 days maximum. No preservatives means shorter shelf life than commercial versions. Always use clean spoons to prevent contamination. May separate slightly - simply stir to recombine.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.25
Savings48%
Higher upfront ingredient costs but excellent long-term value due to bulk purchasing. Most ingredients will make dozens of batches, making the per-serving cost very economical once you have the pantry stocked.