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GET IT NOW- Why You’ll Love This Homemade Mayonnaise Recipe
- Mayo Ingredients & Substitutions
- How To Make Mayonnaise
- How To Fix Broken Mayo
- Flavor Variations
- Storage Instructions
- Ways To Use Homemade Mayonnaise
- More Homemade Condiment Recipes
- My Tools For This Mayonnaise Recipe
- Homemade Mayonnaise Recipe (5 Minutes!) Recipe card
- Recipe Reviews
Condiments with natural ingredients can be challenging to find, particularly if you want something affordable. That’s why I make my own when I can! This easy homemade mayonnaise recipe is a staple at our house — so much so that it’s in my first cookbook. It literally takes just a few minutes, using common ingredients, like avocado oil and eggs. And unlike many mayo recipes, this one has almost no cleanup at all! You’ll love mixing it into all kinds of recipes, like classic chicken salad or homemade ranch dressing.
Why You’ll Love This Homemade Mayonnaise Recipe
- Rich, creamy flavor
- Silky, smooth texture
- Only 5 simple, natural ingredients
- Quick prep time — takes 5 minutes!
- Almost no cleanup (store in the same jar!)
- Healthier, natural alternative to store-bought mayonnaise
Mayo Ingredients & Substitutions
Here I explain the best homemade mayonnaise ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Egg – Use a raw egg at room temperature. Egg substitutes won’t work here, sorry.
- Dijon Mustard – Adds a tangy depth to the mayo recipe. You can also use yellow mustard (I’d recommend a slightly smaller amount) or a pinch of mustard powder.
- Apple Cider Vinegar – You can also swap this with white vinegar, fresh lemon juice, or white wine vinegar.
- Sea Salt – I use 1/4 teaspoon, but you can double that if you prefer a saltier mayo.
- Avocado Oil – Avocado oil is the best choice for homemade mayonnaise. It tastes light, and is less processed than the soybean oil, vegetable oil, or canola oil you’ll find in store-bought (these are also over 90% GMO in the U.S.). If you don’t have avocado oil, you can use any other neutral-flavored oil, such as refined liquid coconut oil or light olive oil. Extra-virgin olive oil also works, but the flavor will come through in the mayo.
How To Make Mayonnaise
This section shows how to make mayo, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
- Start with the egg. Crack the egg into a wide mouth glass jar, or a tall glass wide enough for an immersion blender to fit.
NOTE: Do not use a bowl.
The ingredients won’t layer properly in a bowl, so a jar or wide glass is necessary.
- Add the Dijon mustard, vinegar, and salt. Try not to disturb the egg. Do not whisk or stir.
- Add oil. Pour the oil on top. Again, do not whisk or stir.
- Blend. Place the immersion blender at the bottom of the jar, where the egg is. Blend for 20 seconds without moving, until the mixture starts to turn white at the bottom.
- Finish blending. Slowly move the blender up and down in the jar to make the homemade mayonnaise recipe.
VARIATION: Don’t have a blender? Use food processor!
I prefer the immersion blender method for making this mayonnaise recipe, because it’s easier to wash than a food processor and I can store the mayo in the same jar. But if you don’t have one, here is how to make mayonnaise using a food processor:
- Combine all the ingredients except the olive oil in a small food processor.
- Turn on the food processor. While it’s running, and pour in the oil in a thin stream, until the homemade mayo forms.
How To Fix Broken Mayo
Over the years I’ve heard about several tricks for fixing broken mayo. To be honest, using this immersion blender method, I have never had it break. It is seriously the perfect no fail homemade mayonnaise! But just in case, I still wanted to include some helpful tips for how to fix it if it’s broken or too thin:
- Egg yolk – The easiest way is with an additional egg yolk. Place a yolk into a clean bowl and whisk in just a little bit of the broken mayo. Once it begins to thicken, gradually whisk in the rest. The extra yolk helps re-emulsify the mayo.
- Mustard – This is similar to the previous method, except using mustard instead of another yolk. I remember reading somewhere that Julia Child used this trick. Place the mustard into a clean bowl, and whisk in a little of the broken mayonnaise. Once it starts to come together, gradually whisk in all the remaining mayo.
- Hot water – Whisk a couple tablespoons of boiling water into the mayo. This is a good trick to fix mayonnaise that is too thin, even if it’s not broken. It cooks the egg in the mayo very slightly, making it thicker.
Flavor Variations
Looking for some new and exciting flavors in your homemade mayonnaise? Try these ideas:
- Spicy Mayo – Also known as sriracha mayo! Simply mix 2 tablespoons of sriracha sauce with 1 cup of your homemade mayo for a fiery kick.
- Chipotle Mayo – Blend 1 cup of this mayonnaise recipe with 1-2 chipotle peppers in adobo sauce, and a squeeze of lime juice for a smoky, tangy taste. It tastes amazing with air fryer sweet potatoes!
- Garlic Mayo – To make garlicky mayonnaise, add 1 to 2 minced garlic cloves to 1 cup of this mayo. If you love garlic, also check out garlic aioli, which is similar but uses garlic as the primary flavor.
- Mayo Ketchup – Combine 1 cup of mayo with 1/2 cup ketchup (or make your own homemade ketchup that tastes even better!) and a tablespoon of lemon juice for a sweet and tangy sauce. This is the perfect dip for air fryer French fries or garlic parmesan fries!
Storage Instructions
Store this homemade mayonnaise recipe right in the jar (in the refrigerator) for up to a week.
Can You Freeze Mayonnaise?
No, it’s not recommended to freeze mayonnaise, as it will separate and lose its creamy texture when thawed.
Ways To Use Homemade Mayonnaise
You can use this homemade mayonnaise recipe just like regular mayo. Here are some fun and tasty ideas to try it out in your kitchen:
- Salads – I use this mayonnaise recipe in all of my creamy salads, including chicken salad, creamy tuna salad, classic egg salad, and even cauliflower potato salad. It’s also delicious a simple dressing for 7 layer salad.
- Seafood – Mayo makes a surprisingly delicious topping on fish, like salmon with mayo and parmesan crusted tilapia. If you like the idea of dipping foods, you can serve your favorite crackers or veggies with creamy shrimp salad or lobster salad.
- Salad Dressings – It’s perfect for coleslaw, or as a creamy base for a homemade ranch or Caesar dressing.
- Sandwiches and Wraps – Spread it on sandwiches or wraps for extra flavor. Homemade mayonnaise pairs well with leftover turkey, BLTs, burgers, or veggie wraps.
- Dips – Use it as a base for a creamy dip, like hot crab dip, spinach dip, or French onion dip.
More Homemade Condiment Recipes
If you’re excited about homemade condiments, there’s more to explore! Here are more simple recipes that add flavor to your meals, all with minutes of prep:
My Tools For This Mayonnaise Recipe
- Wide Mouth Jar – These fit my immersion blender and come with lids for storage.
- Immersion Blender – My go-to for making this recipe for mayonnaise!
Homemade Mayonnaise Recipe (5 Minutes!)
Learn how to make mayonnaise in just 5 minutes, with less cleanup! This homemade mayo recipe needs only 5 simple ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
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Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
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Pour the oil on top. Again, do not whisk or stir.
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Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
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Store the homemade paleo mayonnaise right in the jar, in the refrigerator.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 tbsp
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Homemade Mayonnaise Recipe
494 Comments
Janice Gaudet
0This recipe was as easy to make as promised, and very good tasting! I will make it often.
Barb
0How long does it last in the refrigerator?
Wholesome Yum M
0Hi Barb, This mayo will be good in the fridge for 7-10 days.
Diane
0Just made this mayonnaise. So simple and very good, tastes nothing like the store bought ones. It tastes fresh and homemade. First time ever making mayonnaise. Will use for your keto coleslaw recipe tonight.
Hailey White
0Hello! I looked for a way to contact you instead of rating first but I couldn’t find a link. But- I don’t have an immersion blended so I used a handheld blender on low speed. The mayo came out a dark yellow and liquid like milk. Didn’t turn white at all? Is it because of my blender? I tried the hot water and yolk. Help??
Wholesome Yum M
0Hi Hailey, Use a higher speed to emulsify the ingredients into mayo.
Jess
0Let’s cut the BS–where is your video?
Julie
0I couldn’t see it either, until I turned off my Ad Blocker app. Hope that helps!
Wholesome Yum M
0Hi Jess, The video is in the recipe card.
Carolyn Trudel
0I was reluctant to try this recipe as I don’t own an immersion blender but I followed your advice to mix all ingredients and then add the avocado oil VERY slowly and it worked like a charm. I kept the food processor running on low and then poured in a teaspoon or less at a time of the oil until it was thoroughly mixed. This is my first time making homemade mayo and will do it again. Thanks.
Kate
0After a little hesitation, I made this recipe. I was afraid of wasting the avocado oil. I made it using 3/4 cup of oil and it turned out perfect! Same consistency as store bought mayo and delicious flavor! I omitted the salt for lower sodium. Thank you!!
Candice Yama
0I stumbled across your recipe and method this evening and ots awesome! So tasty, so versatile! Thank you!
Teresa Wilson
0Hot diggity dog!!!! I’m a believer! I’ve tried so many mayo recipes, and this one is awesome!! Thank you!!
Linda
0I have tried the immersion blender before and had no luck. We have always used a Cuisinart food processor which is a major pain and had it break SO many times. These directions ACTUALLY WORKED!! THANK YOU SO MUCH!!
Barbara
0I’m not really into mayo, but I’m on a mostly carnivore diet and starting to get bored with the steak, so I’m more open to it now. My husband loves mayo and we have the regular stuff in the house so I thought this would be a great thing to try.
I am in shock – it was super easy to make and came out perfectly. And the husband, and actual mayo lover, gave it the seal of approval. Yay!
So now I can feel better about him eating mayo for nearly every meal, since it’s not the grocery store vegetable oil poison stuff. I can add a little variety to my own meals, and I’ll probably start experimenting with adding flavors to it too.
Thank you!
Heidi
0Turned out with just the right thickness and creaminess. It tastes great, too!! I love knowing what has gone into my mayo.
Andrea
0Delish, delish, delish!!!
Nancy
0My immersion blender only has one speed so I can not start out slowly. I wonder if that’s why it came out too runny? Do you think the whisk attachment would work better to incorporate air?
Wholesome Yum M
0Hi Nancy, Homemade mayo does not get super thick like the storebought version. Did your mayo emulsify into an opaque white color? The whisk attachment would also work but is not a necessity in this recipe.
Liz
0Since we have found this recipe we have not bought mayo and this is the only mayo we eat. Now that we use your recipe we realize that fresh mayo is the best. We find other mayo pales in comparison. This is so easy and so good! And the texture and taste is so perfect. Thanks for posting!!
Julie Richard
0Hi – hope someone can help. I’ve made the Avocado Mayo many many times with no issues what so ever. The last two times I’ve had issues with it being to thin. I follow the recipe exactly. I tried the hot water fix, seemed to help the last time but not this time. Any ideas?
Wholesome Yum M
0Hi Julie, Place your mayo in the fridge for about 20 minutes. After it rests, add another egg yolk and start whipping again.
Jon Batchelor
0I tried this, and it doesn’t seem to work for me at all. I came up with a thin, fully liquid blend that could be poured like a milk shake. Tried to add a little really hot water, did nothing. Tried to add an additional egg yolk, it did nothing. Am I missing a step or something? Does it need to chill to ‘set’ and become thick like ‘real’ mayo? I was trying to make this in prep to eventually make your (your? or am I confusing sites) Russian dressing and Reuben casserole, but I don’t think the mayo is supposed to be a liquid. Am I wrong?
Wholesome Yum M
0Hi Jon, Your mayo should not be a liquid. I suggest letting your mayo rest in the fridge for about 20 minutes. After that time, add an egg yolk to the mayo and start whipping again.
Miki
0First time came out great. Second and third time is stayed liquid. I am not sure what happened but it cost a lot of money and I had to throw it away.
Wholesome Yum M
0Hi Miki, Did you add a couple of tablespoons of hot water to the mixture and then continued to blend? That should help fix the problem.
S. Downing
0A perfect example of why I hate Keto recipes… this is “so easy” yet after a whole brand new bottle of avocado oil, two eggs, and the water…nothing. Sigh.
Wholesome Yum M
0Hi S. Downing, Please try adding a couple of tablespoons of hot water and blend until the mayo thickens.
Sheila
0Been making homemade basic mayo for a couple of years but your method is so simple and I’ve had complete success from the first attempt. I use colemans powdered mustard & lemon juice. Thank you for sharing your recipe – love it!
Teresa
0What am I doing wrong?
So no matter how long I have the immersion blender going it is soupy.
I even tried your trick of 2 Tbsp. Hot water and nope still like a runny dressing.
Help!
Wholesome Yum M
0Hi Teresa, Let your mayo sit in the fridge for about 20 minutes. After it rests, add an egg yolk and start whipping again until it reaches your desired thickness.
Brian
0The link for the immersion blender is wrong, I think.
Wholesome Yum M
0Hi Brian, Thanks for the catch! The link has been corrected.
Baker Judy
0Maya, I finally tried it, after a failure using the drip method.
But it’s not thick, like your picture. Quite runny. What did I do wrong, how can I thicken it?
Thank you so much. I do appreciate your help.
Wholesome Yum M
0Hi Judy, Add a tablespoon or two of hot water to your mayo and blend again. The hot water will “cook” the egg and thicken the mixture.
BakerJudy
0Maya, you are a GENIUS!!! It took 2 TBSP Of hot water 1 TBSP at a time), but it WORKED!
I was so upset when it was too thin, that I didn’t add the second yolk slow enough. So now I had a cup of olive oil and 2eggs invested in the recipe.
Thanks for the hot water suggestion, Maya!!! I will be looking for your recipes that use it.
Mari
0Mine is super bitter. I know it is the oil. I can’t find out online how avocado oil is supposed to taste. Mine is very dark and bitter. My mayo is also quite green and nothing like in the pics…. it is inedible. I have never used avocado oil before.
How is avocado oil supposed to taste? I don’t want to consume rancid oil. I won’t eat this until I find an answer somewhere.
Wholesome Yum M
0Hi Mary, It sounds like your avocado oil is rancid. It normally has a very mild flavor, slightly vegetal, almost neutral. The color can vary a bit from clear to light green depending on the brand.
Mari
0Thanks, yeah, it must be rancid.
Well, otherwise, this recipe was easy, though I did have to add an additional yolk before it became the mayo I can’t consume… 😉
I will try again one day.
Stacey
0Just made my first homemade mayo today – wow! It was really good! I was not too impressed with the food processor I have – it could have been the human using it. But I was trying to find an immersion blender – there are WAY too many to choose from. I’m wondering what immersion blender you use and what features you find you like. Thank you!
Wholesome Yum M
0Hi Stacey, I like this one!
Joni
0Mine never got thick
Wholesome Yum M
0Hi Joni, If you mayo is runny, I suggest adding 1-2 tablespoons of hot water and continue to blend until the mixture thickens.
CC
0I just made this and can’t believe how unbelievably easy and delicious! I used avocado oil, yellow mustard, and unfiltered apple cider vinegar. I will NEVER buy mayo again!
Beatrice Spencer
0My mayo turned out like water even after adding 2 egg yolks. It also tastes mostly of oil I think a cup is too much after “pouring ” it over my fish after eating it I actually vomited to oilly. Where did I go wrong.
Wholesome Yum M
0Hi Beatrice, It sounds like the emulsion wasn’t created in the mayo, and it needed to be blended longer. If you added two additional egg yolks and it still didn’t thicken, then a small amount of boiling water while blending should help thicken your mayo.
Roy
0Can you use a whole avocado, instead of avocado oil? If so , anything to be aware of? Thinking of a slightly chunkier, thicker consistency: would like to have both options for different uses?
Thanks.
Roy
Wholesome Yum M
0Hi Roy, If you use whole avocados, then the mixture won’t emulsify into a mayo. If you would like to add whole avocados, it would be best to mash them in after the base mayonnaise is completed.
Shellie
0Is it not dangerous to eat raw eggs?
Wholesome Yum M
0Hi Shellie, Great question! There is always a risk to food borne illness when consuming raw or undercooked foods. Pastured eggs are the safest to use for raw or undercooked food preparations.
Michael
0Could this be made with egg whites only?
Jack Russell
0Michael, to answer your question, it won’t be mayonnaise without egg yolk. But, to encourage you to update your health education, the VALUE and the HEALTH in eggs is in the yolks. The dirt on egg yolks has been debunked ABSOLUTELY. Now, the worst thing about egg yolks is that you need really high quality (read: pastured hens) eggs or the Omega 3 content won’t be high enough to give you the ratios you need to Omega 6. I encourage you to forget 90% of the wives tales that the “medical community” has spread and do some updated research on physicians who actually DO BLOOD TESTS and stay on top of dietary issues beyond the blip they got in med school. Check out Dr. Gundry’s books on Amazon and follow Dr. Ken Berry, M.D. on YouTube and leave that old ‘egg white’ malarkey to the birds.
Maya | Wholesome Yum
0Hi Michael, I haven’t tried that. Let me know how it goes if you do!
Syndi
0You don’t need to cook the egg in the avocado dressing?
Maya | Wholesome Yum
0Hi Syndi, No, mayonnaise is made with raw eggs.
Lori
0Oh my goodness…I am SO happy right now! So easy and tastes just like storebought, only much more fresh and “cleaner” (for lack of a better word). I wont, but I could just eat spoonfulls! Ranch dressing next. Thank you, absolutely love your site!
Lynn
0I followed the directions, and this worked perfectly. Then I tasted it. It was awful. I love mayonnaise–Kraft, Hellmans, Kroger, but this tasted dull and old. I’ve only been doing Keto for a few weeks so my oil is new and my egg was fresh. I’ll taste it again when it’s cold, but this is not what I expected. Do you think lemon juice might give me a more familiar, brighter flavor? Any other ideas?
Wholesome Yum M
0Hi Lynn, Homemade mayo has a slightly different texture than store-bought. As for taste, you can definitely brighten it up with small amounts of lemon juice or vinegar (white or ACV) if you prefer.
Wanda
0Delicious but mine is too thick. how do I fix it.?
Wholesome Yum M
0Hi Wanda, You can add a small amount of water and blend until you reach the desired consistency.
Carmen
0I just found your page. Great recipes. Just wondering if you have a suggestion to replace the egg in your mayo recipe? I am allergic.
Wholesome Yum M
0Hi Carmen, I’m sorry, but I’m not sure how you could replace the egg in this recipe.
Krisanne
0Mine didn’t thicken so what did I do wrong ???
Wholesome Yum M
0Hi Krisanne, Sometimes the mayo doesn’t emulsify properly. Add a tablespoon or two or hot water to your mayo and continue blending until it thickens.
Katherine Williams
0Terrific! I f**d up making mayo twice before (separated) so went back to store-bought for a long while. Then I saw this recipe and am so glad I tried it. It was a complete success!
Amber Heath
0I absolutely love this recipe. I have made it about 7 times now and only once had it not come out so let it sit out at room temperature and tried a few of the broken yolk suggestions then tried the immersion blender again and it worked! I think the reason the 1 times it didn’t turn out was because we accidentally had the immersion blender on high instead of low and we didn’t isolate the egg with it. It was only our 2nd time making it and didn’t quite read the directions closely enough. And of course, do not start the blender until you have it completely covering the egg yolk. You HAVE to isolate the egg completely with the immersion blender AND start it off on low then it works perfectly!
Teri
0This is the best mayo recipe I’ve tried and the EASIEST!
Michael Datema
0Been successfully making this great mayo for over six months. I love it!
Unfortunately I’ve had three fails…. in a row! Read and reread recipe and cannot determine cause. I’m bummed. Fixes don’t seeem to work. Seems that during initial emulsification, blender sound changes and mayo is failed. Rescue me!
Wholesome Yum M
0Hi Michael, Mayo can be finicky. If your emulsion doesn’t work after trying to rescue it, then let it rest in the fridge for 20 minutes. When you come back to it, add an egg yolk and start whipping!
Noriko
0Wow! It was so easy and tastes delicious! Thank you so much. I’m not going to buy Mayo ever again!
Jeanne
0I had a question. You said your second favorite oil was coconut oil to make this mayo. Once I put in frig, because of the egg, it turned hard as a rock!! I had to microwave it to make the ranch dressing. Ten minutes after I put them back in frig, they both were hard again. What do you do to be able to use coconut oil and be able to use the ranch dressing? I am stumped!! I will appreciate your suggestions!
Wholesome Yum A
0Hi Jeanne, you need a fractionated coconut oil for this recipe, which is liquid at room temperature. (I linked the brand I use in the post above.) Other forms of coconut oil solidify in cool temperatures, which probably caused the problem. I do hope you give it another try!
Karla
0I did two batches today. One with a cold egg … it did not thicken. I did second batch with a room temp egg and it did not thicken. I have made this 4 previous times and it has always immediately been thick. Can you shed any light on this?
Wholesome Yum M
0Hi Karla, Let your mayo rest in the fridge for about 20 minutes. Add another egg yolk and start whipping!
Cydnie
0Well I made it and it turned out great…was so simple!. Reading the comments I think I will try the lemon juice the next time…I used Braggs ACV and the mayonnaise tastes old…like stale old. Not all lost tho I can use it for ranch dressing, spices should cover it up.
Celeste
0I haven’t made this yet, but I have a question… Hiw long does this mayo last in the refrigerator? Thanks for the recipe!
Wholesome Yum A
0Hi Celeste, see storage tips in the post. Homemade avocado mayo will keep in the fridge for about 7 to 10 days.
Jennifer Maybery
0LOVE this simple and easy replacement for store-bought mayo! I got the ingredients all ready to blend with my immersible and discovered the mouth of the Mason jar was NOT big enough. I used the next best thing I had, which was just a somewhat deep metal bowl from Good Will that used to be from an electric mixer. NO PROBLEM. Worked just fine and quickly.
Ron Staiger
0I have been making Avacado oil mayonnaise using a classic french recipe with a keto and safer interpretation. Only one in twenty thousand eggs has salmonella present but even those odds bothered me. I live in a rural area where none of the grocers carries pasturized eggs but I do have a Sous Vide machine. Maybe some of your followers also have one and would like to know they can pasturize their eggs for mayonnaise, keto cookie dough or any other raw egg recipe. The ingedients for the classic French recipe but adapted for keto and safety is:
One pasturized egg yolk
1 tsp Dijon mustard
150ml Avacado oil
1/2 tsp salt
1/2 tsp finely cracked black pepper or white pepper
1 tsp tarragon vinegar (white wine vinegar or rice wine vinegar ok)
and of course this is all emulsified with a whisk and temperature of the sautee pan is monitored by hand- when the bottom of the pan is too hot to touch with your hand, the pan is removed from the heat while continuously whisking until cool enough to touch then back on the heat. I have tried making this with and immersion blender but didn’t like the results.
Jessica
0Mine turned out really runny and green???
Wholesome Yum
0Hi Jessica, it sounds like your mayo “broke.” Check out the post above for troubleshooting tips for broken mayo. As for the color, did you use extra virgin olive oil? That could have certainly caused the color change.
Patrick
0Didn’t work for me, I’ll have to find something else.
It never formed a thick mixture like mayonnaise, but I figured perhaps it needed to chill. Instead of forming mayo in the fridge, it separated.
I will not leave a rating, since others were so successful with it. But I will look for another recipe and not attempt this one again. Thanks.
Annie
0Can avocado oil replace by olive oil ?
Maya | Wholesome Yum
0Hi Annie, Yes, it will work, but you might notice some of the olive oil flavor in the mayo. Avocado oil (not extra virgin) is just more neutral tasting for a more “familiar” mayo taste.