Commercial mayo, with it's cheap oils is very unhealthy because of the high Omega-6 content and the heavy processing of the oils. Olive oil can be good or bad, depending on the source, but olive oil mayo taste awful.
On a whim, I mixed up some dairy "mayo" and WOW, was it good! I'll never have anything else again.
This super simple mayo is made from Quark cheese and cream. Quark is a soft, whole milk, mild-flavored cheese you can easily make at home. You should always have some of this versatile cheese on hand. It's meant to be mixed with other things and can go sweet or savory.
Here's how you make raw milk Quark cheese:
1) Gently whisk together 2 cups raw milk and 1/2 cup cultured buttermilk in a stainless steel pan.
2) Gently heat mixture to roughly 100º (so it just feels warm to the touch).
3) Transfer mixture to a glass or plastic container, cover lightly and leave at room temp for at least 24 hours (or a warm place for 12-24 hrs), until thickened like soft yogurt.
4) Transfer mixture to a cheesecloth-lined strainer set over a bowl. Leave at room temp and let the whey drain out overnight. You may need to scrape the cheesecloth half way through the time.
5) Transfer cheese to a container and stir to get the cream evenly mixed in. Refrigerate cheese and whey separately.
Once you have the cheese, the mayo just takes a couple of minutes to make.
Simple Dairy Mayo:
1) Mix Quark cheese with raw cream to desired consistency (roughly half and half, by volume - use fresh, sweet-tasting cream).
2) Add sea salt to taste.
3) If you're feeling spicy, add spicy mustard to taste.
*Tastes best when fresh, so make small amounts.
That's it! Tastes amaaaazing. A simple, raw mayo, complete with beneficial bacteria. Can't beat that!