Have you tried to do your own mayonnaise? It's not difficult, you just need one of these hand mixers (or whatever, I'm not sure how do you call it in english):
You put an egg inside, some olive oil (say, 1 medium glass or 250cc, and if it's virgin or extra virgin olive oil, it will taste much better), squeeze some lemon juice on it (better than lime, some dudes like it with vinegar instead, but IMHO lemon it's better), salt and black pepper. Let the mix wait for a little while so every ingredient (specially the egg, if it was in the fridge) is at the same room temperature (you can achieve that by taking the egg out of the fridge for a couple of minutes before cracking it).
Put the hand mixer all the way down before starting it. When you touch the bottom, turn it on, but DO NOT MOVE IT. see how the oil magically turns into mayo from the bottom up. Wait for the mayo to touch the surface (it will still have some oil on top) and SLOWLY begin to raise the mixer to the top. When the mixer detaches itself from the mayonnaise goodness, you're done.
It should taste awesome, and you need to keep it in the fridge AT ALL TIMES when not eating it, and never, EVER leave it outside the fridge for long periods of time, specially in Taiwan's climate. You should consume it in 3 days (4 at most, if you're extra-careful with it or in winter, to be more on the safe side, I'd say 2 days in summer).
This simple recipee (it should took 30 seconds of actual work) makes a better mayonnaise than sny you can buy at any supermarket. Period.
Pro tip: If you're going to have a BBQ, just add some peeled garlics (and parlsley leaves if you have them) to the mix. It turns a juicy roasted chicken into something angels would kill babies for.