Even though many of my friends laugh and point and wonder, out loud, why I would put myself through the arduous task of making my own mayonnaise, I always let the results do the talking. With a little bit of practice and patience, you too can be blowing away the generic, tongue-thick taste of Best Foods (Hellman's east of the Rockies!) with your own as-thick-as-you-need, seasoned-as-you-like mayonnaise.

Michael Ruhlman's posting for today (5/21) covers this quite well with plenty of pictures, tips, techniques and a recipe. Check it out here.