Q&A for How to Make Mayonnaise

Cover the top and make sure it's airtight. Keep it in the fridge.

No. It will curdle.

You can use olive oil to make mayonnaise. Just pour the oil in slowly while whisking and stop adding oil once you've reached your desired thickness. If it seems too runny, just add in an egg yolk and whisk.

Probably, if you use free range local eggs, as the vinegar is mainly to prevent food poisoning.

The percentage shouldn't matter, but if you want to use less or more, that's fine. The vinegar is mainly just to prevent food poisoning, so using local or free-range eggs will have a similar effect.

No, as mayonnaise is predominantly (almost completely) oil. As a mayonnaise substitute, use nonfat Greek yogurt in place of mayonnaise; it has a creamy mouth feel, 0% fat and still has some moisture and tartness. You can also season Greek yogurt to fit whatever flavor profile you’re looking for. Want a curried chicken salad? Yogurt, curry powder, garlic, salt. Boom. Want a zesty herbes de Provence chicken salad? Greek yogurt, salt, herbes de Provence, garlic, pepper. The possibilities are endless!