This commercial mayonnaise is 80% inflammatory seed oils (sunflower + canola oil) with minimal other ingredients. These seed oils are highly processed and pro-inflammatory. Our DIY version replaces them entirely with stable, nutrient-dense avocado oil and light olive oil, while using organic whole food ingredients throughout.
Based on: Mayonnaise
· Makes approximately 30 servings (450ml)
· Serving: 15ml (1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial Mayonnaise from Nestlé, Thomy 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.
Natural emulsifier and flavor enhancer that helps prevent separation
Unrefined sea salt
2g (1/3 teaspoon) · Redmond Real Salt or Celtic Sea Salt
Flavor enhancement and mineral content without iodine additives
Organic coconut sugar
1g (pinch) · Big Tree Farms Organic Coconut Sugar
Balances acidity and replicates the subtle sweetness of commercial version
Instructions
Step 1. Bring egg yolks to room temperature for 30 minutes before starting - this is crucial for emulsion success. Cold yolks will cause the mixture to break. Meanwhile, combine mustard powder, sea salt, and coconut sugar in a small bowl and whisk until no lumps remain.
Step 2. In a clean, dry mixing bowl, whisk the room temperature egg yolks vigorously for 1 minute until they lighten in color slightly. Add the mustard powder mixture and whisk for another 30 seconds to fully incorporate - the mixture should be smooth and slightly thick.
Step 3. Add 1 teaspoon (5ml) of apple cider vinegar and whisk until completely combined. This initial acid helps stabilize the emulsion before adding oil. The mixture will appear slightly curdled at this stage, which is normal.
Step 4. Begin the oil drizzle phase: With one hand whisking constantly in a circular motion, use the other to drizzle the combined oils drop by drop for the first 60ml (1/4 cup). This takes patience - rushing here will break the emulsion. The mixture should begin thickening noticeably after 30ml of oil.
Step 5. Once the mayonnaise holds its shape and appears glossy (after about 1/4 cup oil), you can increase the oil flow to a thin steady stream while continuing to whisk vigorously. Add the remaining oil in 2-3 additions, whisking well between each. The mixture should become very thick and pale.
Step 6. Add the remaining apple cider vinegar gradually while whisking - this will thin the mayonnaise to proper consistency and brighten the flavor. Taste and adjust salt as needed. The final consistency should coat a spoon but still be spreadable.
Step 7. Transfer to a clean glass jar with tight-fitting lid. Store in refrigerator and use within 1 week since no preservatives are used. Use 1 tablespoon (15ml) per serving, same as commercial version. Always use a clean spoon to prevent contamination.
Storage
Store in refrigerator in glass jar for up to 1 week. No preservatives means shorter shelf life than commercial version. Always use clean utensils to prevent bacterial contamination.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.35
Savings63%
Higher upfront ingredient cost but significant per-serving savings. Bulk organic ingredients provide better long-term value while eliminating inflammatory seed oils and additives.