cjboffoli
I’ve made it before. It is very easy. But the great advantage to store-bought mayo is that it will last for many months in the fridge whereas with homemade I’d feel like I was taking a real risk keeping it more than a couple of days.
Store-bought mayo generally uses egg whites as well as yolks. The recipe that Franci posted above calls for raw egg yolks which are actually an excellent medium for bacterial growth and my contain Salmonella. And bacterial growth may be further encouraged by using a hot water bath that is under 150 degrees. So please do be careful. You might also think twice about feeding homemade mayo to children. Of course, if you use pasteurized eggs or very fresh, organic eggs you will reduce the risk of getting ill.
A recipe made with just the yolks will have a stronger flavor than what you may be used to in store-bought mayo. But that might be something you’ll appreciate.
Though you may find it unreasonably expensive to do so, there are some mail order sources for authentic mayonnaise from the Netherlands which, if you’ve never tried it, is absolutely full of creamy, eggy flavor. They love it on frites over there for good reason.
dutchmarket.com is just one source that I have used to get my “patatje met” fix.
Good luck!