Decent ingredients are my first thought with mayonnaise - IMO none of them have carbs high enough to worry about, but practically all of them have soy or other objectionable oils. I've been making mayo at home, on and off, since I first learned to cook. With a blender, or nowadays a stick blender, it is simplicity itself. Sometimes though I enjoy the convenience of storebought. Primal Kitchen has good ingredients, but I find it a bit bland. Sir Kensington also has decent ingredients in their avocado oil mayo, though there is a bit of sugar in there as well. It is also a small bit cheaper. When I make it myself I use 1/2 cup avocado oil, 1/4 cup walnut oil (when I have it on hand), and the rest EVOO; that may be 1/4 to 1/2 cup, or sometimes a bit more, depending on what the egg will handle. But I like the taste of EVOO; others might prefer to use mostly, or all avocado oil.