Easy to make fresh mayo and not have to worry about how long that opened jar has been in the frig. From seriouseats.com, comes together quickly - once pasteurized eggs are ready (do note that USDA has not recommended the popular sous vide pasteurization method that's readily found out on the Internet).
Preferred oil is corn oil. Avocado oil works, too. Olive oil is too strong. Can taste oily if not enough salt is added. Once that's adjusted, tastes great. Blend in a 1 pint wide mouth Mason jar and any not used immediately is ready for the frig.