pakefield wrote:macliam wrote:Ummmm .... mayo is made (or should be made) from eggs and oil, so it's unlikely to be "low cal" - I'd suggest a look at the ingredients and any additives is in order.
It's actually fairly easy to make, which could solve both the ingredients and cost issue! (see HERE) Personally, I'd leave out the vinegar and use extra lemon, but hey - 15 minutes!
You are talking chalk and cheese here
I'm all for experimenting in the kitchen, but I don't think you could legitimately call that mayo.