I am so excited of the Xcellent consistency & replica exactly frm. Store & never expected to be able to make thick mayo without egg and this recipe gave a thickness that I was quite satisfied with. The oil and milk emulsified beautifully. Try it and enjoy. Ingredent’s : To make a cup of mayonnaise : 1/3 cup (80 ml) cold milk 2 tbsp freshly squeezed lemon juice 3 small clove of garlic 1/4 tsp ground pepper 3/4 cup (180 ml) oil 3/4 cup parsley / dried oregano (can use any other herb as well) 1/2 tsp salt. Method : Mix the cold milk, lemon juice, garlic & pepper in a blender. Whiz on high speed for thirty second, until light and frothy. With the blender on high speed, very slowly begin to drizzle in the oil, drop by drop, until it begin to thicken and become emulsified. Continue to add the oil, in a very thin stream, until the mayo is thick and smooth. Do not try to make this too quickly, the process of slowing incorporating the oil should take several minutes. Finely chop parsley and add it to mayonnaise, along with the salt. Taste, adding more salt and lemon juice, if desired. (I use oregano). Serve the sauce at room temperature. The sauce can be refrigerator for up to one week. Try & enjoy with snacks.