You're quibbling over details. * They're using a different type of oil, no big deal. * They list water, well, how strong is the vinegar? They could likely tak

You're quibbling over details. * They're using a different type of oil, no big deal. * They list water, well, how strong is the vinegar? They could likely take the "water" off the list by simply using a weaker vinegar, but they probably add it at a different stage of processing to simplify flow, so, no big deal. * I suspect there are a lot of people who feel that if they want mustard they will by god add their own mustard, keep it out of their mayo what are you some kind of food pervert? * Garlic? Why are you adulterating my emulsion with your bits of smelly crushed plant material? Feh, I say, Feh! * And finally, I challenge you to put egg yolks in your mayonnaise without getting any egg white / albumen in there. I suspect you're going to have to extract it with a syringe, because no egg separator is going to get rid of all of it.