It's been a long time since I made mayonnaise at home. But now that I have fresh eggs, I'm happy to do it again. With the "stick" blender, it's easier than ever. It starts with an egg, an ounce of vinegar, a pinch of salt and ground mustard.
A few minutes of blending while drizzling in a cup and a third of vegetable oil and voila - mayonnaise.
The mayonnaise can be varied by using different oils and vinegars and one begins to understand how, in earlier times, some cooks came to be known for their skill. Homegrown eggs might be of different quality. Homegrown mustard might have a different flavor. And homemade vinegar - the possibilities are delightful.
I like the flavor of my mayonnaise. And I like that when it's gone I'll make more and refill the jar rather than throwing away (recycling) a mayonnaise jar. I don't know the environmental impact of a single mayonnaise jar but what if ten people made mayonnaise at home? Before you know it, it would be an honest to goodness Alice's Restaurant movement.