Homemade Avocado Oil Mayonnaise
By Lisa Winbourn, Certified Functional Nutritionist · June 26, 2026
If you're looking for an easy homemade mayonnaise without canola, soybean, corn, or vegetable oil, this recipe comes together in just a few minutes using simple ingredients. It's creamy, flavorful, and makes a great base for salad dressings, coleslaw, chicken salad, and other healthy recipes.
Why This Recipe Works
- Made without industrial seed oils
- Ready in about 5 minutes
- Rich, creamy texture
- Uses simple pantry ingredients
- Perfect for meal prep
- Great for homemade dressings and salads
*While many people use homemade mayonnaise safely, raw egg recipes are never completely risk-free. Using pasteurized eggs, adding an acidic ingredient like vinegar or lemon juice, refrigerating promptly, and using the mayonnaise within a few days can help reduce food safety risks.
Lisa's Nutrition Notes
Many store-bought mayonnaise products are made with highly refined seed oils such as soybean, canola, corn, or vegetable oil. I prefer making my own with avocado oil or light olive oil because it uses simple ingredients that I recognize. This homemade mayo works well in recipes like coleslaw, chicken salad, tuna salad, egg salad, and homemade dressings. A small amount also adds healthy fat and flavor to balanced meals without relying on heavily processed ingredients.
Who This Recipe Is Great For
This recipe may be a good option for those looking for:
- Seed oil-free recipes
- Liver-supportive eating
- Whole-food meal prep
- Gallbladder-friendly meal ideas (used in moderation)
- Anti-inflammatory cooking
- Homemade pantry staples
Ingredient Spotlight
Avocado Oil
Avocado oil is rich in monounsaturated fats and has a mild flavor that works well in homemade mayonnaise.
Dijon Mustard
Mustard helps emulsify the mayonnaise while adding flavor without added sugars.
Apple Cider Vinegar
Apple cider vinegar provides acidity, helping create the creamy texture while adding bright flavor.
Egg Yolk
Egg yolk contains lecithin, a natural emulsifier that allows the oil and vinegar to blend into a smooth, creamy mayonnaise.
Ways to Use Homemade Mayo
- Homemade Healthy Coleslaw
- Chicken salad
- Tuna salad
- Egg salad
- Lettuce wraps
- Sandwiches and burgers
- Homemade salad dressings
Ready for a Complete Meal Plan?
Learning to make simple staples like homemade mayonnaise is one small step toward nourishing your body with real food. The 28-Day Liver Revival includes four weeks of meals, recipes, shopping lists, and practical nutrition strategies to help support your liver, digestion, energy, and metabolism.
Ingredients
- 1 large pasteurized egg yolk, room temperature\
- 1 tablespoon Dijon mustard
- 1 tablespoon raw apple cider vinegar
- ¼ teaspoon sea salt
- 1 cup light olive oil (not extra virgin) or 100% avocado oil
- 1 teaspoon fresh lemon juice (optional)
Method
- Add the egg yolk, Dijon mustard, apple cider vinegar, and salt to a wide-mouth 2-cup mason jar.
- Place an immersion blender at the bottom of the jar and blend for 10 to 20 seconds.
- Slowly drizzle in the oil while gently moving the immersion blender up and down. Continue blending for 1 to 2 minutes until the mixture thickens into a creamy mayonnaise.
- Stir in the lemon juice if desired.
- Taste and adjust with additional salt, vinegar, or lemon juice as needed.
- Store in an airtight mason jar in the refrigerator.
Recipe FAQs
Can I use extra virgin olive oil?
Extra virgin olive oil has a stronger flavor that can make homemade mayonnaise taste bitter. Light olive oil or avocado oil usually produces a milder, creamier result.
How long does homemade mayonnaise last?
When made with pasteurized eggs and stored in the refrigerator, it's best enjoyed within 3 to 5 days.
Can I freeze homemade mayonnaise?
No. Freezing changes the texture and causes the mayonnaise to separate.
Is homemade mayonnaise healthier than store-bought?
Homemade mayonnaise allows you to control the ingredients and avoid additives or oils you may prefer not to use. Whether one is "healthier" depends on your overall diet and individual nutrition needs.
Can I use this in your Homemade Coleslaw?
Absolutely. This mayonnaise is the perfect base for the Homemade Healthy Coleslaw recipe.
Written by
Lisa Winbourn, Certified Functional Nutritionist
Certified Functional Nutritionist with a B.S. in Chemistry & Biochemistry and 18 years in the pharmaceutical industry. She helps women with fatty liver, life after gallbladder removal, MTHFR, and a stalled metabolism.