If you use up that mayo and find you'd like more, here is my favorite mayo recipe- which coincidentally has no vinegar.
Also, just found passover Mayo made W/OUT vinegar!!!! Now I can have salads again (chicken salad, deviled eggs, etc.)!!!!! I bought one jar, tested to see if my body would tolerate, and then went back and bought th rest they had on-hand because I wasn't sure if they would carry it the rest of the year...and I am not really a mayo fan.
I prefer to use a hand blender (those "boat motor" thingies) but you can use a wisk or a food processor.
1 large egg
the juice from one key lime or 1/2 persian lime
1 pinch salt
while still blending, slowly add;
1 cup vegetable oil (extra virgin olive oil is not recommended, almost any other oil will be fine).
That's it. If you're worried about the raw egg thing, use pasteurized eggs. But the acid from the lime will kill off salmonella bacteria anyway.
Sorry to get off topic.