Don't move too much around with the blender, stick to where you are. The ingredients will slowly combine and the mayonnaise emulsion will get formed.
Use your mayonnaise like any other store bought mayonnaise.
Use raw whole eggs. You can use pasteurized eggs for peace of mind (because of health concerns in North America). Note that pasteurized eggs are not available outside North America, in that case just use regular eggs. I use regular eggs.
Use your favorite oil. Vegetable oil, saffola, sunflower, canola, olive oil, coconut oil.
Use plain vinegar or lemon juice or lime juice, whichever you prefer. I like to use vinegar for a basic mayo flavor.
Serve up and use up within hours (up to 5 hours in room temp). It won't hold that long and should be consumed quickly. See post under FAQs, why store-bought mayo can be stored for so long.
Keep away from heat and sunlight. Store in the fridge for up to 10 hours max covered with plastic wrap.
5 servings equal to the quantity of one cup. The servings are just approximated.