Homemade Olive Oil Mayo Recipe - Creamy, Seed-Oil Free & Better Than Store Bought

After previously recommending Chosen mayo and with the avocado oil controversy still unresolved, here’s my reliable homemade olive oil mayo recipe. Seed oil free, creamy, and ready in minutes with an immersion blender.

On August 10, 2026 I published a post explaining why I chose Chosen Foods mayo over other avocado oil brands. At the time it seemed like one of the cleaner, more trustworthy options available. Since then, independent testing has raised questions about the purity of several avocado oil mayonnaises, including Chosen. The final outcome of that controversy is still yet to be determined (representatives for Chosen refute the claims), and until then, I prefer to wait for clearer answers before drawing firm conclusions. Until a final determination is made, the most consistently trusted sources for bottled avocado oil (based on independent UC Davis testing) are Marianne’s Harvest and Chosen Foods.

In the meantime, the simplest way to remove the uncertainty is to make mayonnaise myself. This homemade olive oil mayo uses ingredients I fully control, stays completely seed oil free, and produces a creamy result that rivals (and often surpasses) store-bought versions. It’s become my everyday solution while the larger conversation continues.

If you’re looking for a dependable avocado oil mayo alternative or a clean mayo recipe you can trust right now, this is the one I recommend.

Ingredients (makes about 1¼ cups)

• 1 large egg (room temperature, preferably pasture-raised)

• 1 tablespoon Dijon mustard (or 1 teaspoon dry mustard powder)

• 1 tablespoon fresh lemon juice (or white wine vinegar)

• ½ teaspoon fine sea salt

• ¼ teaspoon garlic powder (optional)

• 1 cup oil of choice (see options below)

Oil Options (Choose One)

Option 1 – Classic Olive Oil Mayo (Recommended)

• ¾ cup light-tasting or mild olive oil

• ¼ cup high-quality extra-virgin olive oil

This blend delivers clean olive oil flavor without bitterness — ideal for everyday use.

Option 2 – Mild & Neutral

• 1 cup light-tasting olive oil (or a high-quality avocado oil you trust)

Best if you want the texture of traditional mayo with very little olive flavor.

Option 3 – Bold Extra-Virgin

• ½ cup light olive oil

• ½ cup robust extra-virgin olive oil

For those who enjoy a stronger, grassy, peppery olive oil taste.

Option 4 – Mixed Clean Oils

• ½ cup light olive oil

• ½ cup avocado oil (from a trusted source)

A balanced hybrid with a slightly buttery note.

Instructions

1. Add the egg, Dijon mustard, lemon juice, salt, and garlic powder to a wide-mouth jar or immersion blender cup.

2. Pour your chosen oil(s) on top and let the ingredients settle for 15–20 seconds.

3. Place the immersion blender firmly at the bottom of the jar. Turn it on and hold still for 10–15 seconds until the bottom turns thick and creamy.

4. Slowly lift the blender while continuing to blend until the entire mixture emulsifies into a thick mayonnaise (usually under 60 seconds).

5. Taste and adjust seasoning with extra salt or lemon juice if needed.

6. Transfer to a clean glass jar and refrigerate.

Total time: about 2–3 minutes.

Pro Tips for Perfect Homemade Mayo

• Always use a room-temperature egg for the most stable emulsion.

• An immersion blender is the easiest and most reliable method for immersion blender mayo.

• If the mayo seems thin, keep blending — it almost always thickens.

• For extra silkiness, blend in 1 teaspoon of water at the very end.

Troubleshooting Common Issues

• Too thin? Add another egg yolk or a bit more mustard and blend again.

• Separated or broken? Start with a fresh egg yolk in a clean jar and slowly drizzle the broken mixture in while blending.

• Bitter taste? Switch to a milder olive oil or reduce the amount of extra-virgin olive oil next time.

Easy Flavor Variations

• Garlic Aioli – Add 1–2 grated garlic cloves or roasted garlic.

• Lemon Herb Mayo – Stir in lemon zest and fresh herbs (dill, chives, or parsley).

• Spicy Mayo – Blend in cayenne, sriracha, or chipotle powder.

• Whole30 / Paleo Mayo – Use compliant mustard and double-check all ingredients.

Storage

Keep your homemade mayonnaise in an airtight glass jar in the refrigerator for 7–10 days. Because it contains raw egg, use the freshest eggs possible and always store it cold.

While the questions around commercial avocado oil mayonnaise are still being sorted out, making my own seed oil free mayonnaise has given me complete peace of mind. This homemade olive oil mayo recipe is simple, customizable, and consistently delicious. It’s the option I trust most right now.

Save this recipe, make a batch this week, and enjoy knowing exactly what’s in your mayo.