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Hi folks,

Following are recipes I received after my first summary:

Put in blender:

2 yokes
2 TBS vinegar or lemon juice
1/4 cup oil
1/2 teas. salt
1/2 teas. dry mustard
1/2 teas. sugar
dash paprika (optional)

Blend for about 5 seconds on low.  Pour 3/4 cup oil in slow & slender
stream.  Stop occasionally to wipe down sides as needed.  The whole
process from measuring to completion takes only a minute or two.

Egg Free Mayonnaise
2     tablespoons Ener-G egg replacer, packed
4     tablespoons water
1     cup oil
1     teaspoon sugar or honey
1 1/2 teaspoons vinegar or lemon juice
2     teaspoons pure dry mustard

Combine egg Replacer and water. Beat until peaks are formed. Add other
ingredients very slowly while beating continuously. Add oil 1 teaspoon
at a time. Makes about 1-1/2 cups.

Eggless Mayonnaise
3     tablespoons lemon juice
1/2   cup soy milk
1/4   teaspoon salt
1/4   teaspoon paprika
1/4   teaspoon prepared mustard
6     tablespoons vegetable oil

Put all the ingredients except the oil in a blender.  Blend on lowest
speed.  Add the oil slowly until the mixture starts to thicken.
Continue blending until thickened and smooth.  Transfer to a jar and
store in the refrigerator.

Low Fat Mayonnaise
2     cups cold water
2     tablespoons cornstarch
1/4   cup olive oil
1/4   cup white vinegar
1/4   cup plain low-fat yogurt
2     teaspoons yellow mustard
1     teaspoon horseradish

Whisk together water and cornstarch in a small saucepan.  Stir
continously over a medium heat until the mixture comes to a boil.
Continue stirring and boiling for 1-2 minutes or until the mixture is
clear.  Pour mixture into a bowl and whisk the remaining ingredients, in
order listed.  Whisk.  Refrigerate in a tightly sealed container.
Should keep about 2 weeks.

Mayonnaise
2     egg yolks
1     teaspoon salt
1     clove garlic, minced
1/2   cup green onions, chopped fine
4     drops Tabasco sauce
1/2   lemons, juice of
2     cups vegetable oil (High-grade)

Place all the ingredients except the oil in a blender (with the center
of the lid removed) or a food processor fitted with a plastic blade and
blend or process for 2 minutes.  Pour the oil in a very thin stream
through the top or down the feed tube until it has all been
incorporated.  Blend or process for 30 seconds more.

Mayonnaise
2     egg yolks
1     teaspoon dry mustard
1     teaspoon salt
1 1/2 cups cold vegetable oil
2     teaspoons lemon juice
1     teaspoon sugar (optional)
In a food processor whirl together the yolks, salt and lemon juice.
Continuing to whirl, SLOWLY add in a THIN STREAM the cold oil, until you
reach the consistency you wish.  Stop processor and taste, adding 1 t.
sugar if you wish, and whirl to incorporate.  This can also be done in a
blender.

Variations:
Add to 1 cup mayo 3 T. or more grated or prepared horseradish for roast
beef.  Add to 1 cup mayo 3 T. whipped cranberry jelly and 1 T. grated
orange peel for turkey sandwiches.  Add to 1 cup mayo 2 T. wasabi paste,
1 T. light olive oil, salt and pepper to taste.  Whisk well and serve
with crab cakes or grilled fish.  Add to 1 cup mayo 1/2 cup chopped herb
of your choice and whisk well.  The sky's the limit once you start
adding flavors to homemade mayonnaise.

Sue

*Please provide references to back up claims of a product being GF or not GF*