5 Easy Homemade Mayonnaise Recipes Using Cold-Pressed Oils

5 Easy Homemade Mayonnaise Recipes Using Cold-Pressed Oils

Olesya Odas

Healthy, flavorful, and totally customizable – mayo just got an upgrade.

Why Make Mayo at Home?

If you’ve ever flipped over a store-bought mayo jar and cringed at the ingredients list, you’re not alone. Most commercial mayonnaise is made with refined oils, preservatives, added sugar, and stabilizers. But homemade mayo? It’s clean, fresh, and packed with flavor—especially when made with high-quality cold-pressed oils.

At Purepress Oils, we cold-press our oils in small batches on Vancouver Island using raw, organic seeds and nuts. No high heat, no chemicals—just real, natural ingredients. The result? Oils that are not only full of nutrients but bursting with flavor. Perfect for a creamy homemade mayo that actually tastes like food.

In this post, we’re sharing 5 easy mayonnaise recipes you can whip up using sunflower, pumpkin seed, almond, hemp, and sesame oil. Whether you’re meal-prepping, making lunch, or just love experimenting in the kitchen, these mayo recipes will take your condiments to a whole new level.

1. Classic Sunflower Oil Mayonnaise

Light, neutral, and super versatile.

Ingredients:

  • 1 egg yolk (room temperature)

  • 1 tsp Dijon mustard

  • 1 tbsp lemon juice

  • 1 cup Purepress Sunflower Oil

  • ¼ tsp sea salt

Instructions:

  1. Whisk the egg yolk, mustard, and lemon juice until smooth.

  2. Slowly drizzle in the sunflower oil while whisking constantly.

  3. Continue whisking until it thickens into a creamy mayo.

  4. Season with salt and store in the fridge.

Perfect with: Sandwiches, pasta salad, or as a base for ranch or tartar sauce.
Flavor boost: Add chopped fresh dill or parsley for a quick herb mayo.

2. Pumpkin Seed Oil Mayo

Rich, earthy, and vibrantly green.

Pumpkin seed oil is bold and flavorful, with a dark green hue that makes your mayo stand out. Mix it with sunflower oil for a balanced flavor and smooth texture.

Ingredients:

Instructions:

  1. Whisk together the egg yolk and vinegar.

  2. Slowly add sunflower oil while whisking to form an emulsion.

  3. Add pumpkin seed oil and continue whisking.

  4. Season to taste.

Great on: Roasted vegetables, grain bowls, or warm potato salad.
Add-ins: Garlic, smoked paprika, or a pinch of cumin for extra depth.

3. Almond Oil Aioli

Delicate and slightly sweet with a silky finish.

Almond oil creates a beautiful, smooth mayo with a mild nutty flavor. It pairs wonderfully with roasted veggies, seafood, and Mediterranean dishes.

Ingredients:

Instructions:

  1. Combine the egg yolk, vinegar, and lemon juice.

  2. Whisk while slowly adding almond oil until thickened.

  3. Season and chill.

Delicious with: Roasted carrots, asparagus, or baked fish.
Make it an aioli: Add minced garlic and a pinch of cayenne.

4. Hemp Seed Oil & Lemon Mayo

Bright, grassy, and omega-3 rich.

Hemp seed oil brings a distinct grassy flavor that works beautifully with fresh lemon. This mayo is zesty, plant-forward, and perfect for wraps or veggie dips.

Ingredients:

Instructions:

  1. Whisk egg yolk and lemon juice until smooth.

  2. Slowly incorporate sunflower oil while whisking.

  3. Add hemp seed oil and lemon zest at the end.

  4. Season and refrigerate.

Serve with: Chickpea wraps, lentil salad, or green veggie bowls.
Bonus tip: Mix with mashed avocado for a creamy green spread.

5. Creamy Sesame Mayo with Fresh Ginger

Nutty, toasty, and perfect for rice bowls or slaw.

This bold mayo has an Asian-inspired twist thanks to cold-pressed sesame oil and fresh ginger. Try it as a dip, dressing, or drizzle.

Ingredients:

Instructions:

  1. Start by whisking the yolk and vinegar.

  2. Slowly add sunflower oil to emulsify.

  3. Mix in sesame oil, ginger, and maple syrup.

  4. Season to taste.

Best with: Stir-fries, dumplings, sushi bowls, or cabbage slaw.
Vegan option: Use 3 tbsp aquafaba (liquid from canned chickpeas) instead of egg yolk.

Mayo-Making Tips for Success

  • Use room temperature ingredients. Cold eggs or oils can cause the mayo to split.

  • Add oil slowly. Especially at the start, go drop by drop until the emulsion forms.

  • Use a hand whisk or immersion blender. Both work well—just don’t rush.

  • Store properly. Keep your homemade mayo in a sealed jar in the fridge. Use within 3–5 days.

Why Use Cold-Pressed Oils?

Cold-pressed oils retain their natural nutrients, flavor, and aroma—unlike refined oils that are processed with heat and chemicals. Each oil adds its own character to mayo:

  • Sunflower: Light and neutral

  • Pumpkin Seed: Deep and earthy

  • Almond: Smooth and subtly sweet

  • Hemp: Fresh and grassy

  • Sesame: Nutty and bold

All Purepress Oils are cold-pressed from organic, Canadian-grown seeds and nuts and made in small batches with care. They’re perfect for homemade condiments, dressings, baking, and beyond.

Ready to Give It a Try?

Visit purepressoils.com to explore our full range of cold-pressed oils. We ship across Canada and the U.S.

💬 Tried one of these mayo recipes? Tag us on Instagram @purepressoils – we’d love to see what you made!
Got a favorite twist on homemade mayo? Drop us a message—we might feature your version in a future blog!

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