I don’t even have store-bought mayonnaise at home anymore. Homemade mayonnaise is leaps and bounds better, and as long as you have an immersion blender (you should,) this recipe is too easy not to be on your regular schedule, and you can make small amounts so there’s no giant jar of mayonnaise hanging out in your refrigerator for months.
I like to always make this with fresh garlic, as whenever I use it for other recipes the garlic is welcome. If you’re not as big a fan of garlic as I am, leave it out. But don’t change anything else about the recipe, ratios are important here.
I originally got this recipe from Serious Eats, which is one of my favorite online sources for good, well-tested recipes. As they explain over there, IT’S VERY IMPORTANT TO USE A VESSEL THAT’S JUST A BIT LARGER THAN THE HEAD OF THE IMMERSION BLENDER. That’s how you get the proper vortex to make the mayonnaise emulsify.