I have had a hard time giving up store mayo - I still like mixing it with canned tuna. When the price is right I try to only use Hain's Safflower Mayo through right now I have WF brand Canola Maya. The ingredients profile doesn't look too bad: [url=http://www.foodfacts.com/NutritionFacts/Flavored-Mayo/Hain-Safflower-Mayonnaise-12-fl-oz/11823]Hain Safflower Mayonnaise (12 fl oz)[/url] ....but then I searched the sight and read that Safflower oil may not be so good.....so cross that off the list!
I use vegenaise, the type made from grapeseed. It's not perfect but it's tasty and no canola or soy that way.
I use Greek yogurt and sour cream in tuna salad. The kids don't even notice.
The one I use is made with rapeseed oil. It's probably not the best, but I've tried making mayo with olive oil and it tasted horrible. I've never seen any 'light' olive oil in stores here to try with.
Avocado oil makes a light tasting mayo. Adding garlic powder gives it a zip.
Store bought should be part of your 20. Mayo was one of the last processed foods I gave up. It was easier once I stopped eating canned tuna because the price of tuna with no soy in bpa free cans just doesn't seem worth it for pre-cooked dried out fish.
I don't trust the extra light olive oil to actually be real olive oil so when I have mayo, I have the real CW stuff, Best Foods, soybean or canola oil be damned. I have it so rarely that I think it's okay. I stick to mustard for daily use.
I don't use mayo often, but I do use it every once in a while. Whenever I use it in something I try to make it half/half (half mayo, half olive oil). Works fine in things like deviled eggs.
I tried once to make my own mayo and it was a dismal fail. I couldn't bring myself to waste the eggs and olive oil for another attempt.
Most of the time I use a mayo from Wilderness Family Naturals. It's *almost* paleo except for a minimal amount of sugar. I use mayo so infrequently and use so little of it at a time that I figure this was good enough. It doesn't taste exactly like mayo--has a coconut oil undertone--but it's pretty good. It's also expensive.
Here are the ingredients:
Certified Organic, (Raw) Centrifuged Extra Virgin Olive Oil
Certified Organic, (Raw) Unrefined Sesame Seed Oil
Certified Organic, (Raw) Centrifuged Extra Virgin Coconut Oil
Certified Organic, Eggs
Certified Organic, Vinegar
Certified Organic, Spices (Ground Mustard, Garlic, Onion & Paprika)
Certified Organic, Evaporated Cane Juice
When I make my mayo, I put some whey in it, sit it on the counter for 7 hours, and it ends up lasting 5 weeks in the fridge.
for those of you that tried to make their own mayo with olive oil, there is something about its phytochemicals that causes it to be bitter if over-blended, so just avoid using it for mayo, at least the extra virgin kind
BUT, you can use any paleo fat you have to make mayo, such as bacon grease or beef fat, as long as you melt it first so that it is liquid
and the easiest way by far to prep own mayo is with a handheld blender - put egg, acid (vinegar or lemon juice), maybe some mustard, salt, any seasonings you like in the bottom of a narrow glass (like the one that came with the blender); then pour the fat on top, immerse the blender to the bottom, start blending and hold it at the bottom till it starts looking whitish/blended, then slowly bring the blender up while you blend to emulsify the rest of the fat, and done in about a minute. (the mustard and the egg yolk both contain emulsifiers, I believe you can use either or, or both). there is a bit of an art to it, but it's actually pretty easy and super tasty.
homemade mayo makes killer salad dressing; I save and use the bacon grease off my stuffed jalapenos... killer
The bacon grease sounds awesome!