If you have an immersion blender and can get very fresh eggs you can make the best mayonnaise ever!

This mayo is slightly sweet because we love it that way. You can decrease the amount of sugar or honey in this recipe and add garlic, black pepper, etc. for unique flavor.Keep in sterilized jar in the fridge. This mayo should last for weeks in the fridge, but we usually finish one jar in a week or so.If you want thicker mayo, add more oil.

I'd been wanted to make a homemade mayonnaise to use it in a delicious potato salad or egg salad. I got a hand blender the other day, so I finally made it. I don't like the strong sourness in mayonnaise, so this recipe's taste is to my preference.You can use 2 tablespoons of either vinegar or lemon juice only also.You can use the egg beater, or a small blender instead of a hand blender. (It can be a lot of work, but you can use a whisk also.)Be sure to mix the oil at each addition or you may fail!! Recipe by Natsumi

I didn't think that homemade mayo could taste very good but I finally found a flavor that I can be satisfied with.Feel free to adjust the amount of honey to your taste.Lately, I discovered that our food mill works best when adding the oil in 2 goes! Feel free to test what works for you If you are using a whisk then do your best--you'll get there eventually! Recipe by RedBlouse

This is a variation of a recipe from wholesome yum. I added a few of my own touches. You will need an immersion blender, and 12oz. Wide Mouth Mason jar for this recipe.

Yummy, creamy and you know whats in it

I tried this many times in the past with an electric mixer, but... ( `)I thought that maybe the problem was that it mixed too quickly, so I tried using an immersion blender and found it to be super easy!The first time, I used 1 tablespoon of vinegar, but 2 tablespoons makes it a little sour, which is how I like it.If you add too much oil, it will solidify.If you use an immersion blender, your kids can help make it.It's rather obvious, but when blending, you must use a wide-mouthed jar. Recipe by Kenkenchin

Storebought mayonnaise is made with eggs full of antibiotics, preservatives, genetically modified oil, mysterious extracts and all kinds of puzzling ingredients. If you make your own mayonnaise, the only things you'll be eating are soy milk, oil, vinegar and salt. You won't need to eat a lot of things you never intended to.Tips for mixing this by hand instead of in a blender or food processor. Drizzle the oil in little by little, while you beat the mixture up from the center of your bowl in a circular motion.This mayonnaise keeps for 2 weeks, but if you always want to have it fresh, I think this amount is just about right. Recipe by pogue

I don't like mayonnaise, and couldn't eat it at all until about 3 years ago. So I tried alternate versions that I could eat, and came to this recipe.I couldn't even eat potato salad or kabocha squash salad before, so I used to mix mayonnaise with yogurt.You can make this in large amounts to keep in stock, as I describe in Steps 3 and 4.Please drain the yogurt well.If you use the method described in Step 1, it's hard to mess up. For an easy-to-make amount. Recipe by MeguBroaden

After thinking about it for a while, I was able to come up with a low calorie mayonnaise!It's best if you let this mayonnaise sit for a while, and adjust the seasoning before serving. When it's freshly made, the tofu flavor is very strong, but if you chill it for a while in the refrigerator the texture will become firmer, and it will look more like regular mayonnaise. Recipe by Babukokku

Japanese mayo is a little more tangier than your ordinary Hellman's mayo. Freezing the egg not only pasteurizes the egg but also gives more power to emulsify the oil. Use good quality oil (avocado oil or light flavored olive oil) to make a healthy alternative to a store bought mayo.