Oh my! it's so easy! Once you taste it, you'll never go back to the stuff from the store. We use a good tasting olive oil alone or sometimes a combination of olive oil and sunflower oil if we don't want a strong olive oil taste. Right now, we have two jars in the refrigerator, one with all olive oil and grated garlic, and the other with just sunflower oil. We use really good oils, get extra virgin cold pressed olive oil, and high-oleic Sunflower, Safflower or Canola. Most oils from the grocery store are highly processed so that they will have a long shelf life. You want oils that actually have a shelf life!You can find many recipes for mayonnaise online, but the ingredients are only egg yolks, oil, lemon juice and salt. Let your eggs come to room temperature, and add the oil very slowly. You can use a food processor, but my husband (who is the one who makes it around here) does it by hand with a whisk. What to do with the leftover egg whites? We make meringues.
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