The main problem with prepared mayos is the oil they use if veggie oils, not healthy for you. Primal Kitchen makes one with avocado oil if you must have commercial mayo.
Foolproof mayonnaise
JustPeachy
(Sophie)
#42
Worked like a charm! I saw a video where the person just continued to pulse the stick blender (at the bottom of the jar) until it was thick, so thatās what I did. I used an egg, Avo oil, lemon juice, red wine vinegar, minced garlic and some salt. Iām sure itāll thicken even more once it chills. Yay!
devhammer
(G. Andrew Duthie)
#43
The carb count is relatively low, but as you note, it does contain sweetener (canāt recall if itās sugar, honey, or what), so I tend to avoid it. I used to like the taste of it, but after making my own, itās too sweet for me, even the chipotle flavor. So itās one of those, you can probably get away with it, but I wouldnāt make it a regular thing foods.
Baytowvin
(TJ Borden)
#44
I finally tried this, and the recipe was right; I will never buy mayo again and itās soooo easy. Our favorite so far is avocado oil with lime juice. We havenāt gotten around to infusing other flavors in yet, but that will come soon. The recipe calls for a heavy pinch of salt, first batch I did a heavy pinch (about 1/8 tsp) and it wasnāt enough. Next batch I tried 1/2 tsp and it was too much. This last batch I did 1/4 tsp and it was perfect.
Alecmcq
(Alec)
#47
Jason
Iāve kept mine in the fridge for 2 weeks without an issue. However, it usually gets snaffled well before it goes off!
I am still trying to perfect a recipe to taste for my picky wife, but I can tell you this method works. The only time it didnāt work for me I had broken the yolk in the jar I was using. So try not to break the yolk if you can.
Cheers
Alec
Baytowvin
(TJ Borden)
#48
Like @Alecmcq, it doesnāt usually last long anyway. I only make about a cup at a time, so a tuna salad and chicken salad pretty much use it up. Iāve only had mine go about a week before it was used up.
Alecmcq
(Alec)
#49
A week? Mine lasts 3 days tops. It is sooooooooooo much better than the shop bought shit.
collaroygal
(KCKO, KCFO)
#50
I make double batches and keep them for up to three weeks. I keep it in a mason jar, it has salt and vinegar, both are preservatives. My ultra sensitive stomached husband has never had a problem eating it up to that time. But honestly three weeks is extremely rare, we have taken a trip and not opened the fridge for a long time for that to occur, a double batch is gone in two weeks if I am fasting, it I am not doing EX fasts, it doesnāt last a week.
For those who like extra thick mayo you can blend in an additional egg.
Hermione
(Norma Laming)
#53
Not bugs. Avidin, though I accept youād have to eat a lot to have an effect. And I donāt fancy raw egg white. The nutrients are in the yolk as far as Iām concerned so I prefer to chuck the whites. Iām not into whipping egg whites for all the various recipes or I might save them.
JustPeachy
(Sophie)
#54
Chef John has a lovely mayo recipe using just the yolks. I really like itā¦
debg
(Deborah )
#55
Thank you for posting! Iāve been wanting to make some mayo. Now all I need is the stick blender! LOL!
JustPeachy
(Sophie)
#56
You donāt need a stick blenderā¦just a whisk and a hellova lot of elbow grease!
Watch thisā¦you can thank me laterā¦ 
Hermione
(Norma Laming)
#57
Yes 
all the recipes Iāve ever seen just use egg yolks. I think the recipe at the top uses the whole egg just to save the minor effort of separating yolk from egg
goldwingnut
#58
@ Brian, Iāve also made 6 batches of this with Avocado Oil in the last couple of weeks. It truly DOES work!
I made one trial batch of Baconnaise that did āBREAKā. It was just Bacon Squeezinās added to the Avo Oil. I fixed it by adding the runny, gloopy mess into a fresh batch of well emulsified Avocado Mayo made like the above, and voilla! It was around a 1/3 cup of bacon fat (strained of solids) to 2/3 cup of Avo Oil. Maybe Iāll try it again at some point.
It is very tasty!