I use mayonnaise quite a lot, and much prefer the home made variety to store bought, even icons such as Hellmann's. Some of the methods can be quite a hassle, involving lots of whisking either by hand or machine, and splashes of oil and ingredients spreading around where they aren't wanted.

Came across this method some time ago, and a definite winner. Egg mayonnaise sandwiches yesterday meant another batch was required, so this is the way to go. Firstly, you do need an immersion blender (if you don't have one, get one, they're pretty cheap, the most used bit of kit in the kitchen), and a jar that the blender head will fit into (only just though, the neck of the jar shouldn't be too wide).

Straight forward ingredients, one large egg, a teaspoon of Dijon mustard, juice of half a lemon (or a tablespoon), a grated garlic clove, and 250ml of vegetable oil (I use Canola).



Put all the ingredients into the jar.





Keep the blender still on the bottom of the jar until you can see mayonnaise starting to form.



Once that happens, keep the blender head submerged but move it slightly within the jar until you get the thickness of mayo you like.



When it's finished, put a pinch of salt in and mix. The mayo is good for about 2 weeks in a fridge, though mine never lasts that long. Seriously best mayo I tasted, and you can play tunes with it, adding some spices for example.