>Well, I do use commercial mayo when I haven't felt
like making the effort - not that it's that hard, but
I have to drag out the blender and all.  I don't worry
about vinegar, and doubt the amount of sugar in mayo
is significant; for me the major issue is the type of
oil.  Since I really like mayo, it just makes sense to
make olive oil mayo so it's good for me!

Our local health food stores have mayo with better oils than soybean. Some
use grapeseed oil - not sure if it's paloe though.



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