Very quick and easy to make, with cheap ingredients. Of course this one time I wanted to make it for a photo I messed up the yolk and it turned out to be a bit too wet, but I'm sure you can do better, I have high hopes in you! Classic Mayonnaise "Provencal" - 1 chicken egg - 200ml (6.76oz) sunflower oil (or olive oil, or what have you; some oils behave differently so beware; I like the garlic oil because it just turns into very soft and fluffy garlic sauce) - 1 tea spoon mustard (can be spiced) - 1 table spoon vinegar (7-9%), you can either substitute it with or add extra lemon juice or 1/4 tea spoon citric acid dissolved in small amount of warm water - 1/2 tea spoon salt - 1 tea spoon sugar (good amount of it) Grab a bowl, a tall one but not too wide - it'll be filled with mayonnaise so prepare accordingly. Break an egg in there, try to keep the egg yolk as intact as you can. Add the oil and the spices listed above (except vinegar/lemon juice/citric acid, that comes last - too much liquid and it won't get thick enough). Grab your blender, immersion blender works best. Aim at the yolk and let it rip. At first, nothing will happen for about 10 seconds. But then you'll see something white coming out before it starts thickening like crazy. Sounds dirty, I know, but it's all chaste, trust. When that happens, move the blender up and down and mix around - and what do you know, your oil just magically turned into mayonnaise. Keep at it until it's all nice and white. Add vinegar at the end and mix it just a bit more. Try tasting it and add spices as you see fit, chances are it's already perfect. If done correctly, congratulations, you've just crafted your own homemade mayonnaise! And a whole bowl of it at that! Tips: 1. In case your mayo didn't thicken, add just a bit more oil and try mixing again. Add more if it's still stubborn. If all else fails, add another egg. It's going to work out sooner or later. 2. Your mayo isn't dense enough? Keep adding oil. The more oil you have, the denser it'll get. 3. Proportions matter. And if you think your mayo is bland compared to the store stuff, that's because they're jacking them with spices and whatnot. Keep adding spices if you want it to be flavorful. 4. Temperature isn't that important, unless you're dealing with some kind of exotic oil. 5. How long will it last? About a week under plastic wrap in the fridge in my experience, maybe even more. Way less if not covered. Vinegar keeps it from spoiling for quite some time, but you might wanna finish it in one go if you're feeling anxious. 6. If you don't have a blender, you can try to do this manually by stirring it really really hard, but it won't be easy. Enjoy!