Vinegar & oil dressings are actually quite easy & last for a week or more in the fridge. I found out by accident (because I'd tried a new vinaigrette recipe I didn't care for) that mixing it with mayo tastes really good!

The only reason I don't make my own mayo is because I eat only a few tablespoons a week - the commercial stuff lasts much longer in the fridge than homemade.

Do your own mayo with an immersion blender and a Mason jar. There are videos on Youtube.

When I don't have time to make my own mayo, I use Primal Kitchen brand (Mark Sisson) made with no sugar and with avocado oil. To me, it tastes great and better than any major store-bought brand. It is pricey, but I don't use it frequently.

So many people talk about liking the Primal Kitchen mayo. It makes me tempted to try it again as maybe it’s been changed. But I hate to waste the money since I bought it once a few years ago, first time I’d seen it, and loathed it so much that I tossed it right into the trash as well as the food I’d mixed it into. Not only did I find the taste awful but the texture, which I could only describe as sort of “rubbery” was creepy too. Currently I’m using Sir Kensington mayo which is all avocado oil. Does have some sugar but fairly far down the list. But they all taste awful compared to my beloved Duke’s which I used for years because it was sugar-free, but of course is made with soybean oil. 😞 But boy do I miss it. Nothing else tastes as good.

I've done the immersion blender mayo, but like Bonnie, I barely use any. I've also screwed it up. I hate the idea of wasting a 1/2 cup of expensive oil. I think I'll do it if I know I'll be off work (ie eating at home) and it's summer salad season: I can turn that into different types of dressings, and DH will want some for sandwiches.

I broke the glass I used for the immersion blender mayo. One of the keys to getting it right is using something that the blender fits into almost perfectly. I guess I should take it with me to shop for a new one. I think it was actually a flower vase.

I might try Sir Kensington's or Primal Kitchen, even with the weirdness. I don't even like plain mayo. It's just the base of my garlic mayo dip, cole slaw dressing, etc. I can probably disguise it if I don't care for it.

(I also hate vinegary dressings, which doesn't help my cause. )

I watching cooking shows as I like to cook, EVERYONE adds sugar to EVERYTHING. In my frustration, I turn the channel. Sure which James Beard was here to lead the charge for no-sugar needed---- but the sugar added to everything craze started after he ended.

Sounds like you are excluding grapeseed oil and coconut oils, too. Personally, I have been reaching for evoo; on rare occassions making homemade mayo is a change up-- tastes very different than commercial stuff. But it requires an " oil" . Perhaps a hollandaise based dressing using butter...?

I've been thinking about starting to make my own dressings, too. But a lot of the ones that I want to do to avoid seed oils then means either buying incredibly expensive non-seed oil mayo or making my own mayo from scratch with olive oil. Big production. And, personally, I'm more comfortable using pasteurized eggs for that, which I don't normally keep around. So, now I'm thinking of trying to make larger batches and canning it. But that involves pressure canning, so I need to buy new equipment...

Oy vey.

I bought a bottle of their vinaigrette to try and I hate it. It's flavorless.

At least making your own vinaigrette is easy. It's the other ones that are more of a production.

I find that most of the taste comes from the combination of herbs & spices. All they need is a vLC carrier, like butter or mayo or OO. Yogurt & sour cream are too carby & casein-y for me so I avoid them, but don't really miss them if I can recreate the taste and texture. I too use commercial mayo because homemade will go bad before I finish the smallest possible batch.

Love the Primal Kitchen mayo made with avocado oil. Good keeper.

Sisson announced that Primal Kitchen is on a huge market expansion, will soon be in Walmart, Target, etc.

I understand it has a funny backstory. His friend’s wife was pregnant and needed to eat more seafood, but the only way she liked it was with mayo and salads, so they got together and created avocado oil mayonnaise for her.

Well I saw it in my local grocery store the other day, though my mind is blank as to whether it was Publix or Fresh Market.

Hah, Funny, I just was just reading the other day that they believe it raises the baby's IQ to eat seafood to increase iodine. They're even going as far as to say that an iodine deficiency in the mother might be the cause of Autism.

I put celery seed into my home made vinaigrette, it's delicious!