I made some homemade mayonnaise again on Thanksgiving for a pasta salad. If you’ve never had fresh mayo you should - in contrast to commercial stuff that’s used as a synonym for “blandness”, it’s a collection of shockingly strong and complex tastes.

The reason you probably haven’t, though, is that it requires at least 15 solid minutes of increasingly strenuous manual labor that if you fuck up makes the whole thing drop out of suspension, compelling you to start over again; there’s a pretty tedious process of microwave-pasteurizing the yolk enough to kill e.coli without cooking it, and then even if you refrigerate the end product you have maybe 24 hours before it spoils and gives you food poisoning.