Avocado Oil Mayonnaise Recipe Without Mustard | Egg White Mayo

This homemade avocado oil mayonnaise recipe without mustard is a great option for families navigating mustard allergies or anyone looking for a clean dairy free alternative. Made with egg whites, this easy homemade mayo comes together in minutes and delivers the creamy texture and classic flavor of traditional store bought mayonnaise. It has quickly become a weekly staple in our house.

Making homemade mayonnaise is something I never imagined I would do. Like many allergy families, we relied on a small handful of store bought staples that were safe and familiar. When the only mayonnaise brand we trusted for being both dairy free and mustard free added mustard to their recipe, we suddenly had no option left on the shelf.

That change led us to making mayonnaise from scratch and to my surprise, it turned out to be easier than I expected. I was inspired to experiment with using egg whites after seeing a variation shared by The Taste of Kosher, and it opened the door to creating a version that worked for our family.

This avocado oil mayonnaise is designed specifically for families managing food allergies, but it is also a great option for anyone looking for a simple homemade mayonnaise.

It is completely mustard free and dairy free
It uses pasteurized egg whites instead of whole eggs
It can be made with an immersion blender in one container
There is no slow oil drizzle or complicated process
It has a neutral flavor and familiar texture

If you’ve ever been intimidated by making mayonnaise at home, this method is a great place to start. We use this mayo as a base for many other recipes and it’s perfect with sliced baked chicken breast for an easy lunch sandwich.

We originally made mayonnaise with whole eggs, and while it worked, the process was slower and more finicky. It required pulling out the food processor, adding oil very slowly, and waiting much longer for the mixture to emulsify.

Using egg whites simplifies everything.

With egg whites, all of the ingredients can be added at once and blended directly with an immersion blender. The mayonnaise emulsifies quickly and consistently without extra steps.

Another practical reason is availability. We buy organic eggs, and cartons of organic pasteurized egg whites are much easier to find than the equivalent whole egg products. Because I make this mayonnaise so often, I buy a box of organic pasteurized egg white cartons from Costco.

Using pasteurized egg whites also adds an extra layer of food safety.

Avocado oil has a neutral flavor and produces a light color that looks and tastes very similar to traditional store bought mayonnaise. It blends smoothly and does not overpower the finished result. Since this recipe is made without mustard, using a neutral oil is especially important for maintaining that classic flavor.

Olive oil will also work as a substitute in this recipe, but it has a much stronger flavor and the mayonnaise will be noticeably darker. I personally enjoy it, but my kids do not, so we stick with avocado oil.

An immersion blender is by far the easiest and fastest way to make this mayonnaise. There is no complicated assembly and cleanup is minimal. A hand mixer can also be used if you don’t have an immersion blender on hand. I find that the hand mixer can take longer to emulsify. Add more oil if its still thin after mixing for a while.

A food processor or high powered blender such as a Ninja will also work, it just requires more cleanup.

If your mayonnaise is too thin, the fix is simple.

Slowly blend in more oil a little at a time until you reach the consistency you like. The oil is what thickens the mayonnaise.

Do not add more egg whites or lemon juice. Adding oil is the key to thickening.

This mayonnaise will keep for up to one week in the refrigerator stored in an airtight container

This ingredient list is intentionally short and simple.

• Pasteurized egg whites
• Lemon juice
• Avocado oil
• Salt

Exact measurements are listed in the recipe card below.

This mayonnaise is made using the immersion blender method, which means all of the ingredients are added at once and blended in the same container.

You will want to use a narrow container that is just wide enough to fit your immersion blender. This helps the mixture emulsify quickly and evenly.

Detailed instructions and timing are included in the full recipe below.

Avocado Oil Mayonnaise Recipe Without Mustard | Egg White Mayo

Yield: 1 1/3 cups

Prep Time: 5 minutes

Total Time: 5 minutes

A quick and easy avocado oil mayonnaise recipe made with egg whites and blended to a smooth, classic texture. This homemade mayo is made without mustard and dairy free, and it comes together in minutes using an immersion blender.

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Ingredients

• 1/3 pasteurized egg whites
• 1 cup avocado oil
• 2 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Add the egg whites, lemon juice, avocado oil, and salt to a narrow container that fits your immersion blender.
2. Blend for about 90 seconds, until the mayonnaise is thick, smooth, and fully emulsified.
3. Transfer to an airtight container and refrigerate for up to one week.
   Alternative method:
   If using a food processor, add the egg whites, lemon juice, and salt first, then blend while slowly streaming in the avocado oil until thick and emulsified.

Notes

If the mayonnaise is too thin, slowly blend in additional oil until the desired thickness is reached.
Always use pasteurized egg whites for food safety.
Store in an airtight container in the refrigerator for up to one week.
Allergens: This recipe is free from dairy, mustard, gluten, sesame, peanuts, and tree nuts. Always check every ingredient label for your family's specific allergens, as formulations and facilities can change.

Nutrition Information:

Yield: 21 Serving Size: 1 tbsp
Amount Per Serving: Calories: 109Total Fat: 12gSaturated Fat: 1gUnsaturated Fat: 11gSodium: 53mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is automatically calculated and should be considered an estimate.

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