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I have seen no lecithin/mayo recipes but they should be possible.

You could probably also use gelatin to stabilize the emulsion. I use a water:canola oil:gelatin emulsion gel to add to lean ground pork as a "tenderizer" (replacement for pork fat). A mix of 1 pkg gelatin (7 g) dissolved in ½ c boiling hot water mixed with ½ c canola oil with a stick blender solidifies to a stable emulsion gel (jello) in the refrigerator.

I would have to play with the recipe mix to see how much gelatin to use to make a stable, spreadable emulsion with the right consistency for mayo.

OleDoc (chemistry changes how your brain works... LOL!)
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