I don't like the taste of commercial mayonnaise. Wouldn't eat it as a child; still won't. For years, this impeded my eating many common foods made with mayonnaise. I suspect my not liking it is it is because commercial mayonnaise is cooked (to thicken and extend shelf life) and also because it has added water. Hot water and oil just don't mix in the favor department for me. Mix them sometime in a glass and smell. THAT's the taste I don't like. Anyway, this aversion has driven me to make homemade mayonnaise exclusively ever since my brother, a professional chef, taught me how to make it in a blender/processor sometime in my 30's. Homemade mayo is not as thick as commercial mayonnaise, so I have a special ingredient I add. In addition, the homemade only keeps 7-10 days, so I date the jar lid and make a fresh batch almost weekly. If it is old I just toss it out to be safe.
To all the salmonella naysayers out there (including my mother)..........all I can say is I've been making this for about 20 years now and I'm still alive and kicking and have never gotten salmonella poisoning from anything in my life but a can of tuna I cooked into a casserole once. Both I and my husband were severely effected by that tuna casserole and the doctor said it was the likely culprit for my 2-day intestinal woes. The French, inventors of mayonnaise, have made it for centuries and the nation has no records of excessive salmonella for having done so. 
This mayo also makes an excellent base for creamy salad dressings when thinned with 1 T. cream. There are so many different spices and ingredients you can add for an endless variety of salad dressing creations! My favorite additive is my Chicken Shawarma Spice Blend. But the chipotle in adobo version is pretty special as well. Be Creative! I've listed some of my favorite mayo additives below.
INGREDIENTS:
1 c. oil (I use Bertolli Extra Light olive or peanut oil)
1 egg
1 T. chopped yellow onion
Dash each of salt, black pepper, garlic powder
½ tsp red wine vinegar (or vinegar of choice)
OPTIONAL: Pinch (1/16 tsp.) glucomannan powder for a thicker mayo
DIRECTIONS: Place egg and chopped onion (and glucomannan, if using) into blender or food processor. Blend until fluffy, lemon-colored and onion is pulverized. The making of the emulsion is done with repeated taps of the "pulse" button on your machine. With oil(s) in a pourable container, SLOWLY start pouring oil in a very thin stream the size of pencil lead into the egg mixture, pulsing every couple seconds. I pour oil with one hand and pulse my processor with the other hand. Repeat until all oil is incorporated into the mixture. If using, add glucomannan powder for a thicker products. Open processor and add all seasonings, vinegar, replace lid and pulse 1-2 more times. Transfer to lidded glass jar and keep refrigerated for 7-10 days before I just toss out any that's left and make a fresh batch. It is normal for it to slightly darken on the surface, so I scrape that off and discard. You'll know when it has gone bad as it will start to separate, discolor and have an off odor.
In hundreds of batches now, I've only had this fail on me two times, if that is encouraging......but it CAN happen. If the emulsion "breaks" on you, just use it for salad dressings and sauces rather than spreading mayo for sandwiches. It will still have a good flavor so there's no need to discard it.
THINGS I'VE ADDED FOR SALAD DRESSING APPLICATIONS: (or just some flavoring):
2 tsp. Shawarma Spice Blend (thinned with cream, also makes a nice sauce for broiled fish or chicken)
½ c. chopped cilantro, seeded jalapeno & more onion
½ seeded chipotle pepper in adobo sauce minced fine + ½ small clove minced garlic
1-2 T. chopped sun-dried tomatoes (oil pack)
1-2 T. tomato paste for roumalade sauce for boiled shrimp
½ tsp. regular chili powder (or ¼ tsp. chipotle chili powder) + 1 cl. minced garlic
½ avocado & 1 seeded jalapeno
¼ c. chopped black olives & 1-2 T. more EV olive oil
1 tsp. anchovy paste
1 T. mashed capers
minced fresh basil leaves
NUTRITIONAL INFO:
Makes about 20 Tablespoons, each containing:
99.25 cals, 11.05 g fat, 0.08 g carbs, 0.01 g fiber, 0.07 g NET CARBS, 0.32 g protein, 8 mg sodium
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