This is a variation of a recipe from wholesome yum. I added a few of my own touches. You will need an immersion blender, and 12oz. Wide Mouth Mason jar for this recipe.

This is a healing recipe for my mother, who ignored her diabetes and suffered a stroke. The doctors told her she needed to be hospitalized and treated right away. However, thanks to the natural healing recipes and eating plan recommended by a leading natural foods expert, my mother is still alive and well today.This is a recipe that people who have illnesses related to blood problems or for diabetes.I am in the process of researching healthy mayonnaise substitutes for my mother, who used to be a major mayo addict who'd pour fat and preservative-laden store-bought mayonnaise on her rice before she became ill. Recipe by Mikikimiki

I'd been wanted to make a homemade mayonnaise to use it in a delicious potato salad or egg salad. I got a hand blender the other day, so I finally made it. I don't like the strong sourness in mayonnaise, so this recipe's taste is to my preference.You can use 2 tablespoons of either vinegar or lemon juice only also.You can use the egg beater, or a small blender instead of a hand blender. (It can be a lot of work, but you can use a whisk also.)Be sure to mix the oil at each addition or you may fail!! Recipe by Natsumi

Storebought mayonnaise is made with eggs full of antibiotics, preservatives, genetically modified oil, mysterious extracts and all kinds of puzzling ingredients. If you make your own mayonnaise, the only things you'll be eating are soy milk, oil, vinegar and salt. You won't need to eat a lot of things you never intended to.Tips for mixing this by hand instead of in a blender or food processor. Drizzle the oil in little by little, while you beat the mixture up from the center of your bowl in a circular motion.This mayonnaise keeps for 2 weeks, but if you always want to have it fresh, I think this amount is just about right. Recipe by pogue

An easy recipe to prepare mayonnaise at home. Enjoy it with your burgers, wraps or salads.

If you have an immersion blender and can get very fresh eggs you can make the best mayonnaise ever!

Lightening up the sandwich spread easily

Coleslaw is a firm favorite in our house. This time I made it with a mayonnaise-based dressing, and it was a hit. It may be even more popular than my original recipe! I think you see this type more often at prepared food counters.Drain off any excess moisture well in Step 1. Make the dressing by chopping the onion and parsley very finely and mixing everything together with a whisk. You can also mix it in a food processor. Adjust the amount of wine vinegar used to taste. For 4 servings. Recipe by Mamemame

This mayo is slightly sweet because we love it that way. You can decrease the amount of sugar or honey in this recipe and add garlic, black pepper, etc. for unique flavor.Keep in sterilized jar in the fridge. This mayo should last for weeks in the fridge, but we usually finish one jar in a week or so.If you want thicker mayo, add more oil.

Very thick highly flavorful mayonnaise for those people that enjoy Miracle Whip but hate the price at the store. I find this to be a very healthy alternative.

I made this because I was craving a blt and I was out of mayo, so I made my own and because bacon goes great with almost everything I tried this out!

Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.As I suspected, tofu mayonnaise is delicious.This will keep in the fridge for 2-3 days.Experiment with it in different dishes.If some liquid rises to the top, you can either discard it or mix it in again.Instead of pickled plum powder, you can decrease the rice vinegar by 1 tablespoon and add 1 tablespoon of pickled plum vinegar.Using [1 Tbsp rice vinegar +1 Tbsp pickled plum vinegar] is also yummy. Recipe by Mikikimiki