Homemade mayonnaise is about the easiest condiment to make yourself. Once you have tried it, you'll find that the stuff in the store simply doesn't measure up...
*Please note: if you have reason to be concerned over consuming raw eggs, please be sure to use a pasturized egg.
1 organic egg
1 T. white wine vinegar, plus more to taste
1 1/2 c. canola oil
To do this easily, you'll need a food processor.
Crack the egg into the food processor bowl. Whiz it up a bit until the egg is nicely beaten. Add 1T. of vinegar, mix well, and then pour the oil through the chute slowly. Season to taste with salt.
Homemade mayo will store for a week or two if properly kept in sterile jars, but please do use common sense, as this is a fresh, usually non-pasturized product meant to be consumed not kept.