I've explained why I don't have mayonnaise. Also it was just an example. I avoid it because I can eat more meaningful stuff without bombing my calories and saturated fats stats. The mayonnaise I find in the shops has terrible composition.
I haven't heard about any risk with the natural emulsifier in egg yolk though.
you need some real, strong dijon mustard though, like the kind trader joe's sells for ~$3
in a tall glass or container:
1 raw egg
1 soup spoon dijon
1 soup spoon apple cider vinegar
salt/pepper
a bunch of vegetable oil (about 1.5 cups? eyeball - watch some youtube videos)
blend
don't overblend once it seizes or it can de-emulsify
it's the same basic recipe
We've been on the whole food path for a few years now, and while there's a bit of extra time in prepping all the ingredients from scratch and you have to turn over fresh vegetables often (therefore more frequent visits to the market) you at least know what you're eating.