Last Updated on April 13, 2026 by Carrie Korem, FNTP
Homemade Mayonnaise is so easy to make and actually only takes a few minutes to put together. This recipe for mayonnaise is free of processed seed oils and is make of all whole food ingredients.
Key ingredients
Egg yolk
Sea salt
Lemon juice
White wine vinegar
Dijon mustard
Extra-virgin olive oil
How to make homemade mayonnaise
All you need to do is to combine the egg yolk, salt, lemon juice, vinegar, and mustard. Whisk together for about 30 seconds. Then, you’ll very slowly add the olive oil and whisk constantly until the liquid becomes thick. As an alternative, you can use a hand immersion blender to blend the mixture more quickly.
When you use the hand immersion blender, the mayonnaise will emulsify much more and turn out more thick and creamy.
The best oil to use for homemade mayonnaise
Most mayonnaise is made with canola, soy or other processed seed oils. These oils are highly inflammatory and not healthy for the body. My favorite oil to use for homemade mayonnaise is olive oil or avocado oil.
I always look for an olive oil that is extra-virgin and that comes in a dark green bottle. When it comes to avocado oil, I look for small-batch oils from a local farm or I’ll buy the Chosen avocado oil brand.
It’s also important to note that most olive oil and avocado oils solid in stores aren’t 100% pure oils. They are often cut with oils such as canola or soy to reduce the cost of production. This is why it’s important to always purchase from a brand that you trust.
Here are some of my favorite brands of olive oil and avocado oil:
Bariani Olive Oil
Bragg’s Olive oil
Chosen Avocado Oil
Making homemade mayonnaise is super easy and you can use it for sandwiches, salad dressings and dips!
How to Make Homemade Mayonnaise (without seed oils)
- Prep Time: 10
- Total Time: 10 minutes
- Yield: Makes 1 cup
- Category: Sauce
- Cuisine: American, French
- Diet: Dairy-Free, Gluten-Free
- 1 large egg yolk
- 1/4 teaspoon Celtic sea salt
- 2 teaspoons lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 3/4 cup extra-virgin olive oil
Instructions
Combine egg yolk, salt, lemon juice, vinegar, and mustard. Whisk together for about 30 seconds. Very slowly add the olive oil and whisk constantly until the liquid becomes thick. As an alternative, you can use a hand immersion blender to blend the mixture more quickly and to create a thicker mayo.
The mayonnaise keeps in the refrigerator for 1 week.
