Bacon Fat!!! I save it up and then make a big batch http://tastypaleo.com/recipe/1640/

THe key to Dukes is probably the distilled and cider vinegar (the twangy taste), salt and paprika extract. As for the oil, you have to use something mild. EVOO is great but make sure its a mild one which can depend on country of origin. SPanish olive oil is very harsh whereas Australian or Californian are relatively mild. SPectrum EVOO is pretty good and its sold at most grocers, stay away from the froo-froo olive oils simply because you dont know how harsh it is until youve already used a cup or two making mayonaisse.

I use half coconut oil and half olive oil. Tastes great!

I use extra light olive oil, just because it has a more neutral flavor (hat tip to Dr. Mary Dan Eades for that idea, I think). I also sometimes sub in bacon fat for some of the olive oil... although what that does is make the mayo solidify in the fridge, so I only do that when I'm using it all up right away.

Here's my post on makin mayo: http://beefandwhiskey.com/?p=222

Here are some recipes for you. The first link even has some recipes to use the mayo in once you've made it! The recommendations agree with what some others have said: either use bacon fat, or use avocado oil.

http://www.health-bent.com/essentials/cinco-de-mayo-nnaise

http://www.health-bent.com/proteins/pork/bacon-mayonnaise

http://www.marksdailyapple.com/alternative-healthy-condiment-recipes/

Good luck! I've had trouble making them, because my food processor is too big and my blender is too tall (and my arms are too weak to whisk it all together myself!).

I use avocado oil. It tastes great. Lemon juice and distilled vinegar.

although i didnt know that Masterjohn recs Mac Nut Oil, i use that one every time. I would indeed say though that you can taste it. Its delicious though so its fine by us. Lots of paleos go for a combo of olive oil and bacon fat. For us, though, thats too much work. Mac Nut Oil is always liquid at room temp, just waiting to be mixed with some mustard, lemon, and egg yolks.

I used NOW Foods' MCT Oil - essentially pure medium chain triglycerides, as in coconut oil.

It tasted great (no flavor from the oil) but a couple tablespoons with tuna felt like I'd mainlined pure caffeine. The rush of ketone energy was almost too much. Exercise caution if you're sensitive to MCTs.

I use balsamic vinegar, five garlic cloves, mustard, two teaspoons of chipotle ground pepper with the eggs, and evoo. Spicy but not as hot as you would expect. Great veggie dip. Good on fish or burgers.

I just made a batch with 1 part ghee, one part extra-virgin olive oil, and one part grapeseed oil*

It's so good I considered making another salad just to eat more of it.....

*(I am using up my non-paleo foods as I go, and this was the last of the dreaded grapeseed oil. It will be replaced in future iterations of this recipe with something paleo-friendly.)

I used evoo. Not sure if it was a good choice. I have only made it once and don't know if I will try it again due to the taste of it. It was probably just the recipe. I think I read to use virgin not extra virgin.

I just now made some using grapeseed oil and it turned out great!

Ever since I made a big mess in the kitchen ("What's this all over the counter and cabinets!!!") - I have decided its simpler to live without mayo. I do miss the chicken salad. On the extremely rare occasions where not having mayo simply won't do, I resort to a dab of Hellman's (gasp!!).

I use high oleic sunflower oil. These are just sunflowers that have been hybridized to produce more oleic acid (monounsaturated). It's an industrially processed oil so I don't consider it a health food, but its fatty acid profile is similar to olive oil, at least.

I barely ever eat mayonnaise anymore and my husband has been begging me to make it for months now. I tried baconnaise but he hated it. I wouldn't make a habit of even my homemade mayonnaise, but I'm sure even when made with high oleic sunflower oil, it's healthier than storebought.

I also use oleic sunflower oil in a 50/50 ratio with macadamia oil. It's the best flavor combination of all the ones I've tried.

If you're using dairy, crème fraîche with a little mustard is a good alternative.

I recently bought coconut oil that has no taste. Has anyone used that in mayo? Does it solidify when you refrigerate it?

I make a standard mayo with mustard powder and a bit more than 1/2 olive oil, 1/2 coconut oil. Certainly comes out thick.

I also use lemon rather than vinegar since its alkaline.

I add some whey and let it go through natural fermentation.

Tastes great and lasts quite a while in the fridge.

Just made a batch with half/half coconut/olive. Turned out pretty darn stiff! Will probably just stick to 100% olive oil from now on.