Make your own seed oil free mayo at home with the help of a food processor. You’ll need a top like the one shown or an emulsifier attachment that fits into the base of your food processor.
Food processor with emulsifier top
Yields ~2.5 cups
2 large eggs, room temperature
2 TBS white vinegar
1/2 tsp salt
2 cups/16 oz avocado oil
Crack eggs into food processor. Process on high for 20 seconds.
Add vinegar and salt, process for another 20 seconds.
With food processor on high and emulsifier top in, slowly add avocado oil. You should see your eggs begin to lighten and thicken. If mayonnaise is not thick enough, continue to process on high and add additional oil until desired consistency is reached.
Stays good in the fridge for ~2 weeks.