I do love the flavor of a certain brand of mayonnaise I grew up with, but it is not organic; so I prefer homemade. And I make mine with gently cooked egg so no one will have issues with it because of concerns about salmonella.
Homemade Mayonnaise - Immersion Blender Method
1 very fresh large egg yolk
1 tablespoon water
1 tablespoon freshly squeezed lemon juice
1 teaspoon white or red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon tapioca flour or unbleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dry mustard
3/4 cups very fresh organic canola oil
1/4 cup very fresh extra virgin olive oil
2 Transfer the mixture to a small nonstick skillet and heat over very low heat, stirring with a spatula, until the mixture starts to thicken. It should register 160F/71C on an instant-read thermometer; do not allow mixture to reach 170F/76C. Remove from heat, set pan in another pan of ice and water, and stir until the mixture has cooled to room temperature. Pour into 16-ounce mixing beaker. Measure the oils into the beaker.
3 Stand the immersion blender in the beaker. With the blender blade in one spot touching the bottom, blend on low speed until the mixture begins to thicken, about 5 to 10 seconds. With the blender on low, slowly pull the blade up to the top of the beaker. Continue, moving the blender slowly up and down until thick, about 25 to 30 seconds longer. Taste and adjust seasoning.