It's one of those days when you seem to be out of everything you need. Like mayo. Chances are, though, that you have everything you need to make it right in your cabinet. When I was a new housewife, lo those many years ago (about 40 or so, to be more precise) I found the recipe for mayonnaise on the side of a can of dry mustard. I tried it and it was so easy that I made my own for several years. We moved, time passed and I just forgot all about it. Then recently I was looking for a recipe and there was my mayonnaise recipe, stained and wrinkled.
I pulled it out, and gave it a try. The process was just as easy as I remember. Now, note that my recipe uses raw eggs. Websites today recommend using pasteurized eggs. I have no idea where to find pasteurized eggs, but if you worry about raw eggs, then I'd recommend looking at this recipe with instructions on how you can pasteurize eggs at home.
1/4 teaspoon salt
1/4 teaspoon dry mustard
2 tablespoons cider vinegar
1 cup cooking oil, maybe a little more (that's what my recipe says!)
Beat the first four ingredients with a wire whisk (I used the whisk on my Kitchenaid mixer, using speed 4) until completely blended.
Add the oil in a slow steady stream as you continue whisking the mixture. The mayonnaise will thicken slowly, but the entire process of making it takes about 5 minutes.
That's all there is to it! There are several other ways to make mayonnaise, as this article from the UK's Guardian shows.
I use this just as I would use store-bought mayonnaise. I store it in the coldest part of my fridge and make sure I use it up in two weeks.
It can be mixed with sour cream, parsley, dill (if you have it) and green onions plus a little milk or buttermilk to make an excellent ranch dressing, too, if you have some ranch dressing addicts at your house. Just grind up the herbs, garlic (or garlic powder), green onion (or use onion powder) and garlic in the blender, add the sour cream, and mayo, and add milk until it's the consistency you like.