Can it be done? And if so HOW?  

I saw one once made with ground almond - "Almondaise"
Vegan Footprints: Almondaise - Raw Mayo!
veganfootprints.blogspot.com/2010/05/almondaise-raw-mayo.html

Hi Kibble, don't know what recipe you're using but you can make mayonnaise with cooked egg yolk. You have to whisk the egg yolk(s) together with all the ingredients you're using minus the oil, place the yolk mixture in a saucepan and cook over very low heat, stirring constantly (the entire time) just until you just see a couple of bubbles start to appear in the mix. Immediately remove from heat and set pan on a trivet, and let cool for about five minutes. At which point, either pour mixture into blender, food processor or mixer (whichever you normally use) and then add the oil as you normally would if you were using raw eggs.

Kibble: I forgot one thing, for best results, you should gently stir the mixture while it's cooling ... so that none of the mixture remains against a hotter part of the pan and starts to firm up.

Or, if you don't want to use eggs, at all ... here's a link to a recipe using almonds (as Possum mentioned):

• http://www.dadamo.com/typebase4/recipedepictor7x.cgi?122
  

I imagine you could just as easily change out canola oil for olive oil, if you want.

Oh wow!  Thank you both!  

I have some spearimentin' to do.  

Quoted from Possum

I saw one once made with ground almond - "Almondaise"
Vegan Footprints: Almondaise - Raw Mayo!
veganfootprints.blogspot.com/2010/05/almondaise-raw-mayo.html

This sounds wonderful, Possum, but who under the sun would use up a whole QUART of mayo in a week!!??!! I will definitely have to try this, but I would need to scale down the recipe.  

I wonder what a white bean in place of the almonds would taste like using that recipe......

The raw egg used to freak me out but not anymore. I always buy the freshest and organic and never have trouble. I love my mayo. Sometimes I make garlic or pesto or chipotle and use it as a dipping sauce for my veggies.  I have made the almond mayo and it was very good but not at all the same

Mother - yeah I doubt it would be the same either... Nothing like good compliant mayo
There is only one I can buy here & it has rice bran oil in it & only one slight avoid... I used to regularly make my own, but found it a bit rich tbh & never got through it & got worried about using it up in time - maybe I should just make a tiny amount?

Spring - yes scale the recipe down for sure...

I use a combo of all different compliant oils, including rice bran occasionally. Every batch is different. Mine makes 1 cup and lasts a week.

Anyone for flax seed mayonnaise? No eggs. I haven't tried it, so I can't comment.

http://www.hacres.com/recipes/cards/bridgets-flax-seed-mayonnaise

Quoted from md

Anyone for flax seed mayonnaise? No eggs. I haven't tried it, so I can't comment.

Looks interesting. Do you think fresh-squeezed lemon juice would be a good substitute for the apple cider vinegar (for whomever vinegar is an avoid)?

Quoted from Mother

I use a combo of all different compliant oils, including rice bran occasionally. Every batch is different. Mine makes 1 cup and lasts a week.

what is your basic recipe?

Quoted from Conor

Looks interesting. Do you think fresh-squeezed lemon juice would be a good substitute for the apple cider vinegar (for whomever vinegar is an avoid)?

Yes Love your new signature line lol What's the mascot?

Quoted from Possum

Love your new signature line lol What's the mascot?

Thanks, Possum ... and thanks for confirming the lemon juice. I was thinking about the flaxseed mayonnaise recipe, and I'm guessing the reason the flaxseeds work as an egg yolk replacement is because of how flax seeds (like chia seeds) gel up when in contact with liquid.

I'm going to make it simply to see how it turns out. Just might be a superfood mayonnaise (for me). (:

You're welcome!! Thanks for the pic of the Texas Longhorn.. I am now officially seriously traumatised lol

1 raw egg (organic) room temp ( i put it in a little warm water for a few minutes to take the chill out)
1 cup oil ( it is best not to use more than 1/4-1/3 c extra virgin as it will taste sharp and bitter)
    I use a combo of 1/4 c Evoo then a mix of other oils such as pure olive oil, walnut, almond,
    macadamia, sesame, garlic evoo, rice bran  and I have a butter olive oil from an  olive oil    store    that really gives it a creamy smooth flavor.
1/2 T dry mustard
2-3 T lemon juice ( I don't always use this as citrus and bother my thoat)
1/4-1/2 tsp sea salt

in blender, blend egg, salt , mustard, lemon juice
VERY slowly, drop by drop, add olive oil with blender running. After about 1/2 the oil is in and it's emulsified, you can add the oil a little faster in a slow steady stream. Chill. keeps for a week or so

Quoted from Possum

Thanks for the pic of the Texas Longhorn.. I am now officially seriously traumatised lol

Over a picture of a bull all happy, standing in the grass??  !!!  

It isn't like he's snorting mad and charging you in your living room!!!  Haha!  

Quoted from Possum

Thanks for the pic of the Texas Longhorn. I am now officially seriously traumatised lol

Sorry Possum, I didn't mean to distress you.

I had a relative in the 1800s, long dead now, that used to ride herd on this exact breed of cattle ... driving them northwest from Texas to New Mexico, Colorado and Wyoming. According to family lore, he almost lost his scalp to some raiding Comanches more than once. Lucky for him, as well as for those of us that came after, he didn't.

Mother - that is exactly how I make my mayo (not always with mustard tho')

Ummm Conor thanks for the replies.. I better not explain here exactly what traumatised me lol

Quoted from Possum

Ummm Conor ... I better not explain here exactly what traumatised me lol

ROFLM*O ...

I think I get it! Now you know why in Texas we eat Rocky Mountain oysters (aka calf fries or huevos de toro). If the terms are too colloquial, a Google search will tell you what you need to know.

Now I'm really sorry, but I am going to be laughing all weekend. Thanks!

Reminds me, though, I need to look in the TYPEbase Food Values database.

Quoted from Conor

Now I'm really sorry, but I am going to be laughing all weekend. Thanks!

Yup, that animal is clearly male. You can tell by the large, um, you know... horns.