I'm a huge fan of homemade mayonnaises... from different meat fats, and extra virgin olive oil mixed with macadamia oil to make the olive flavor more subtle.
This is where I started...
The Food Lab: Animal Fat Mayonnaise | Serious Eats
Then I played.
There are all sorts of wonderful herb and spice combinations to try!
Everyone is bound to have a favorite.
You can make small batches, OR add whey! Which makes the Mayo last much longer in the refrigerator and adds probiotic goodness to it.
Homemade Lacto-Fermented Mayonnaise | CHEESESLAVE