This 8-minute mayo is quick to make once you have all the ingredients, but you do need to allow for chill time. Not heavy like many nut mayo’s, it is creamy and smooth, holds up well, and should last a week to 10 days if kept refrigerated and not left on the table during meals. The combination of thickeners and seasonings provide a great mayonnaise stand-in. For a successful end product, make sure the water comes to a boil so the agar will thicken as it should. Just as people’s tastes vary in their choice of brand mayo’s, you can tweak this to your own personal taste: more sweet, more sour, more spice, but no guilt!