You flip over a jar of mayo, scan the ingredient list, and there it is: soybean oil, canola oil, or some variation of "vegetable oil." If you've been curious about mayo made without those oils, you're in the right place. Whether you're following a paleo, Whole30, or keto-friendly approach, or you're simply curious about what's in your condiments, this guide covers everything you need to know about mayonnaise made with alternative oils like avocado oil or olive oil.

What is mayo made without seed oils, exactly?

Traditional mayonnaise is made from a short list of ingredients: eggs, an acid like vinegar or lemon juice, and oil. The oil is where things get interesting. Most store-bought mayo relies on soybean oil, canola oil, or other refined oils. These are sometimes called seed oils because they're extracted from the seeds of plants.

If you're curious about how to identify seed oils in everyday foods, it's worth knowing that they show up in a lot more than just mayo. Many people are now actively looking for alternatives that use oils like avocado oil or olive oil instead.

Mayo made without seed oils simply swaps those refined oils for alternatives. The result is the same creamy, spreadable, tangy condiment you love, just made with different ingredients.

Store-bought options: brands to look for

Not in the mood to make your own? No problem. A handful of brands have made avocado oil mayo widely available in grocery stores. Here are a few worth checking out:

• Chosen Foods: Known for their avocado oil-based mayo. Creamy texture, mild flavor, and easy to find at most major retailers.
• Sir Kensington's: Offers an avocado oil mayo option that skips soybean and canola oil entirely.
• Primal Kitchen: A go-to for paleo and keto-friendly eaters. Made with avocado oil and a short ingredient list.

These brands prove you do not have to give up the creamy, satisfying taste of mayo to find one made with ingredients you actually recognize.

DIY: how to make mayo at home without seed oils

Making your own mayo at home is genuinely one of the easier kitchen wins out there. With an immersion blender and a handful of ingredients, you can have a fresh jar ready in under a minute.

Simple avocado oil mayo recipe

Ingredients:

• 1 large egg
• 1 tablespoon white vinegar or lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon mustard (optional, helps with emulsification)
• 3/4 cup avocado oil or olive oil

Instructions:

1. Crack the egg into a tall, narrow container. A wide-mouth mason jar works perfectly.
2. Add the vinegar or lemon juice, salt, and mustard if using.
3. Pour the oil on top of the egg mixture. Do not stir.
4. Place your immersion blender all the way at the bottom of the jar.
5. Turn it on and hold it still for about 10 seconds until the bottom starts to emulsify and turn white and creamy.
6. Slowly lift the blender upward as the mixture thickens. The whole process takes about 30 to 60 seconds.

That's it. Fresh, creamy mayo made with real food ingredients and your oil of choice.

Tips for getting it right every time

• Use room-temperature ingredients for better emulsification. Pull your egg out of the fridge 15 to 20 minutes before you start.
• Do not rush the lift. Keeping the blender at the bottom a little longer before moving up helps the emulsion form properly.
• Avocado oil gives a mild, slightly buttery flavor. Olive oil adds a more pronounced taste, which can be great or overpowering depending on how you use it.
• Store in a sealed jar in the refrigerator for up to one week.

Vegan version: aquafaba mayo without seed oils

If you're eating plant-based, there's a clever workaround: aquafaba. It's the liquid you'd normally pour down the drain when draining a can of chickpeas. It whips up into an egg-like consistency and works beautifully as a base for vegan mayo.

Vegan aquafaba mayo recipe

Ingredients:

• 3 tablespoons aquafaba (liquid from canned chickpeas)
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon mustard
• 3/4 cup cashews, soaked and drained

Instructions:

1. Add all ingredients to a high-speed blender.
2. Blend until completely smooth and creamy.
3. Chill in the fridge for at least 30 minutes before using. It thickens nicely as it cools.

This version is both egg-free and oil-free, which makes it a good option for those avoiding fat-heavy recipes. It has a slightly nuttier flavor from the cashews, but it still hits that creamy, tangy note that makes mayo so satisfying.

If you'd rather buy it ready-made, Fabalish Mayo is an aquafaba-based option that is vegan and soy-free.

Ways to use your mayo

Once you have a jar of homemade or store-bought mayo without seed oils, the fun part starts. Here are a few ways to use it:

• Classic sandwiches and wraps
• Creamy salad dressings and slaws
• Dipping sauce base (mix in herbs, spices, or hot sauce)
• Spread on roasted vegetables before or after cooking
• A binder for tuna, egg, or chicken salad

If you're building out a full pantry of condiments made with real food ingredients, you might also enjoy our roundup of store-bought salad dressings without seed oils for more ideas.

A quick note on oils

The growing interest in mayo made without soybean or canola oil often comes down to one question: what's actually in the oil you're using? Seed oils like canola, soybean, sunflower, and safflower are common in processed foods because they're inexpensive and shelf-stable. Research has noted that diets high in omega-6 fatty acids relative to omega-3s may be associated with increased inflammation, and many seed oils are high in omega-6 linoleic acid.

Avocado oil, by contrast, is primarily made up of monounsaturated fats and is pressed from the flesh of the avocado fruit rather than a seed. It has a mild, neutral flavor that works really well in mayo, and its fat composition makes it more stable at higher temperatures compared to high-PUFA oils. For a deeper look at how avocado oil compares to other options, check out our piece on grapeseed oil vs. avocado oil.

Wrapping it up

Mayo made without seed oils is genuinely easy to find or make, and the results are just as creamy and craveable as the original. Whether you go with a store-bought avocado oil brand, blend your own in a mason jar, or try the vegan aquafaba version, there's a real food option out there for however you like to eat.

Small swaps in the kitchen add up over time, and knowing what's in your condiments is a satisfying part of feel good snacking and cooking. Explore your options, experiment with flavors, and most importantly, enjoy the food on your plate.

Read next: A Roundup of Seed Oil-Free, Store-Bought Salad Dressings