If you’ve struggled to find a healthy store-bought mayonnaise with clean ingredients, search no more. These healthy homemade mayonnaise recipes check all the boxes for health and ease of preparation. In contrast, most store-bought options are packed with seed oils and preservatives. Even the “healthier” brands can fall short, but with simple ingredients you already have on hand, you can make delicious, healthy homemade mayonnaise.
Why I Ditched Store-Bought Mayonnaise
I never used to be a mayonnaise fan. It always tasted too heavy, too greasy, and frankly—not worth the compromise. However, sometimes, a recipe just needs mayo! Once I decided to avoid the cheap, inflammatory seed oils in most brands, my options shrank quickly. Even many “healthier” versions missed the mark.
Years ago, a dear friend from my hometown, Milly, mentored me in healthier cooking and shared her homemade mayo recipe. I’d set it aside and almost forgotten about it. However, when I finally made it, I was shocked by how much lighter and fresher it tasted than anything from a jar. I didn’t just tolerate it—I liked it.
Then I discovered I was allergic to chicken eggs. Although I still enjoy Milly’s mayonnaise with duck eggs when I can, I wanted an option for my grandson and clients who avoid eggs altogether. Therefore, I created a new egg-free, AIP-friendly recipe.
In this post, you’ll find both recipes for making healthy homemade mayonnaise—each made with your choice of olive or avocado oil.
Jump to Milly’s Classic Homemade Mayonnaise
Jump to Miracle Mayo (Egg-Free, AIP-Compliant)
Why Homemade Mayonnaise Matters
Mayonnaise once came in simple glass jars. Now, it’s usually sold in plastic or squeeze bottles that can leach microplastics and chemicals into your food. However, it’s not just the packaging: the ingredients deserve a closer look too.
Don’t be fooled by labels boasting “Made with olive oil.” Flip the jar, and you’ll likely find ultra-processed seed oils—soybean, canola, or cottonseed—listed first, with olive oil just a token add-in. Even “healthier” brands often swap one refined oil for another or sneak in gums, thickeners, and “natural flavors” your kitchen would never use.
Missed my breakdown of why seed oils and trans fats matter? Catch up here.
It’s no wonder that even health-conscious kitchens often have a “jar of compromise” lurking in the fridge. Mayonnaise is one of the sneakiest sources of inflammatory oils, and for many, it’s the last packaged food we give up.
A Better Option: Real, Homemade Mayo
But here’s the good news: healthy homemade mayonnaise comes together in just five to ten minutes. With the right recipe, you’ll skip the preservatives, unhealthy oils, and the weird tang of bottled acids designed for shelf life. Instead, you get real flavor from real food.
If you’re egg-allergic, vegan, or following AIP, finding a delicious, truly clean mayo can seem impossible. That’s why I created Miracle Mayo—so you won’t have to miss out or settle.
I get it—life is busy. Between kids, work, and meal prep, grabbing a jar feels practical. Still, convenience shouldn’t come at the cost of your health. Those little choices add up—and they can quietly sabotage your wellness goals. Making healthy homemade mayonnaise lets you control every ingredient: the fat, the flavor, the freshness, and yes, even the cost. It isn’t about perfection; it’s about making a better choice, one batch at a time.
Does Healthy Homemade Mayonnaise Save Money?
When it comes to mayonnaise, not all jars are created equal—and neither are their price tags. If you’ve ever searched for a store-bought mayo made with pure olive or avocado oil, you know premium “healthy” brands come at a premium cost, often ranging from $0.71 to $0.96 per ounce. In contrast, conventional mayonnaise made with industrial seed oils is much cheaper—but the low price often hides a long list of additives and nutritional compromises.
The infographic above makes it clear how making your own compares:
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- Homemade mayo costs just $0.28 to $0.29 per ounce, even when made with high-quality oils.
- Premium “healthy” brands like this one can cost more than three times as much as homemade.
- Conventional seed-oil-based mayo is the cheapest at around $0.15 per ounce, but sacrifices quality.
While homemade versions may not beat the rock-bottom prices of mass-produced options, they offer a powerful middle ground: premium ingredients without the premium price. Plus, you skip inflammatory oils, preservatives, and questionable “natural flavors.”
Healthy homemade mayonnaise delivers freshness, quality control, and clean ingredients you simply won’t find in a pre-packed jar.
Real Ingredients, Real Control
When you make your own mayo, you know exactly what’s in it. Healthy homemade mayonnaise calls for just a handful of real-food ingredients you probably already have in your kitchen.
Ingredients and equipment for Miracle Mayonnaise
- A quality oil (like unrefined olive or avocado)
- An acid (raw apple cider vinegar or fresh lemon juice)
- An egg (chicken, duck) or gelatin for an egg-free version (scroll down to the second recipe!)
- Salt
- Mustard powder or flour (optional for AIP)
- Other seasonings as you like
That’s it. No gums, no binders, no surprises.
Even better, homemade mayo is highly customizable:
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- Want it tangier? Adjust the amount of acid or try a bolder vinegar.
- Prefer a thicker consistency? Adjust the oil-to-egg ratio or blend a little longer.
- Craving more flavor? Stir in fresh herbs, spices, or garlic for your signature twist.
Miracle Mayo: For Special Diets and Sensitive Guts
If you’re egg-free, AIP, or navigating food sensitivities, finding a clean, truly safe mayo can seem impossible. That’s why Miracle Mayo exists.
This egg-free version skips the top allergens and swaps in gut- and immune-friendly ingredients, blending into a creamy, satisfying spread. Whether you’re avoiding eggs for healing or managing multiple dietary restrictions, Miracle Mayo offers a safe, nourishing alternative—without sacrificing flavor.
Note: If you’re used to conventional seed oil-based mayo, don’t expect this to taste exactly the same. However, if your palate is tuned to real-food flavors, you may just prefer this homemade version.
Ways to Use Homemade Mayonnaise
Use your homemade mayo as a creamy base for salad dressings, dips, coleslaw, chicken or tuna salad, or as a flavorful spread for sandwiches and wraps. Try mixing in herbs or spices for a personalized dip, or use it as a binder for burgers, potato salad, or deviled eggs.
Honoring Your Body, One Batch at a Time
God didn’t give us emulsified seed oils in plastic squeeze bottles. He gave us real foods—nourishing ingredients that support life, healing, and wholeness.
When we choose to make something as simple as healthy homemade mayonnaise, we’re not just improving a condiment. We’re taking a meaningful step in stewarding the bodies God entrusted to us. These little decisions can reflect a heart of gratitude and care for the gift of health.
So, whether you’re avoiding eggs, skipping seed oils, or just craving something cleaner, you now have two simple recipes to help you ditch the jar and reclaim your kitchen without sacrificing taste or nutrition.
Scroll down to find both recipes and may your next sandwich or salad dressing be made with joy and intention.
Milly’s Classic Homemade Mayonnaise
Ingredients
- 1 large egg
- 2 tablespoons raw apple cider vinegar
- 1/4 teaspoon sea salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1/8 teaspoon white pepper
- 1 cup olive oil or avocado oil
Instructions
- Put the egg, vinegar, salt, mustard, paprika, and pepper in a food processor or blender. Mix well.
- Very slowly stream the oil into the processor or blender while continuing to blend. Don’t rush this step or your mayonnaise will not thicken.
- Spoon Milly’s Mayonnaise into a clean, airtight jar or container and refrigerate immediately. Use within 1 week for best quality and safety. Always handle with clean utensils and keep tightly covered. Since this recipe contains fresh egg, do not store at room temperature or freeze. Stir before each use as natural separation may occur.
Miracle Mayo (AIP, Egg-Free, No-Coconut, No-Mustard)
Ingredients
- 1 1/2 teaspoons unflavored grass-fed beef gelatin, (not collagen)
- 1 1/2 tablespoons filtered hot water
- 2 teaspoons raw apple cider vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon dry mustard, (omit for AIP; see Note)
- 3/4 cup olive oil, (or avocado oil)
Instructions
- Bloom the Gelatin: Sprinkle the gelatin over the hot water in a small bowl. Stir until it’s dissolved, then let it sit for 2–3 minutes to bloom and cool slightly (but not set). If it sits too long it will set.
- Blend: In a small food processor or mason jar, combine the vinegar, salt, mustard ( if using), and any optional ingredients like garlic powder, white pepper, or horseradish. Pour in the dissolved gelatin.
- Emulsify: Using either the food processor or an immersion blender in the mason jar, start blending the mixture and begin slowly drizzling in the oil in a very thin stream while blending constantly. This slow drizzle is key to a stable, creamy emulsion—don’t rush!
- Finish: Taste and adjust salt or vinegar as desired. Transfer to a clean, airtight glass jar or container. Chill in the fridge to thicken for about an hour or until firm. Stir gently before using. Always use a clean spoon or knife to prevent cross-contamination.
- Storage: Store in the refrigerator for up to 1 week.
Notes
- Substitute fermented pickle juice for the apple cider vinegar.
- Add 1/2 teaspoon garlic powder, which can add depth to replace mustard on AIP.
- Add 1/8 teaspoon white pepper for a little kick.
- Add 1 to 2 teaspoons grated horseradish (AIP-compliant in small amounts) for more kick.
- Add your favorite fresh herbs, such as basil, parsley, or dill, for a green mayo twist.