Mayonnaise is one of those things you tend to mindlessly buy. However it's also one of those things that is very easy and cheap to make and you can control the ingredients. Many recipes call for just the yolk of the egg, but we prefer to use the entire egg and avoid the waste. I highly recommend using the freshest farm eggs possible both for taste reasons and for raw egg safety reasons. The following recipe makes a little more than a half pint jar, but can be easily doubled. Keep refrigerated and use within two weeks. Ingredients (Important: use all ingredients at room temperature for best results) 1 fresh egg 1 Tablespoon white vinegar 1/4 teaspoon dry mustard powder 1/8 teaspoon salt 1 cup mild flavored oil (*see note) 1. In a blender, mix the raw egg, vinegar, mustard powder and salt. While the blender is running, slowly (and I mean sloooooooooowly) drizzle the oil into the mixture through the small hole at the top. I usually try to cover as much of the hole as ...