Avoiding harmful ingredients is a theme in the low carb world. The ingredients we need to avoid are: (sugars, starches and grains, and seed oils-very high in omega-6 fatty acids). That eliminates one of my high fat ingredients for veggie sauces, tuna or egg salad-mayonnaise.
My healthy stick blender mayonnaise recipe-I do this regularly.
In the low carb world, there is much discussion of avoiding excess omega-6 fatty acids. I've learned to make my own mayonnaise, useful as a dressing, for chicken/tuna salads, and because I grew up loving this flexible dressing item. Mayonnaise and creamy dressings use soybean oil as a major component. Cheap, but nutritionally problematic.
I use the recipe from The Joy of Cooking, but here are my hacks.
-1-1/8 cup of oil-I usually use 3/4 c olive oil and 3/8 cup of another oil-I like avocado oil mostly, but have tried macadamia nut oil too. I may reduce the olive oil ratio depending on how I'm using the mayo.
-1 whole egg + 1 egg yolk-I pasteurize my eggs for safety using sous vide technology, and I have seen pasteurized eggs for sale in my local health food grocer.
-3 tbsp acid = lemon juice+ vinegar. I use 2 tbsp fresh squeezed lemon juice + 1 tbsp apple cider vinegar. White vinegar works ok too. Lemon juice seems necessary for flavor.
-1/2 tsp salt
-1/2 tsp dry mustard powder
-(1/8 tsp white pepper-if desired, for fun)
Put oil in 1 quart mason jar. Dump in egg yolk/egg. Add dry ingredients, then lemon juice/vinegar.
Place stick blender in bottom of jar.
Run blender, and as yolks/oil incorporate, gradually lift blender higher in the jar and tilt as needed to incorporate the oil. This only takes about a minute.
Cover and store in refrigerator. Makes about 1-1/2 cup.