My journey towards learning how to make homemade mayonnaise started a little over 30 days ago, when the Southern husband and I started out on the Whole 30 eating plan (and more on that later), but let me just say this right now: among the many other benefits of this past month, having to make my own mayo was a game-changer. As someone who routinely makes her own ricotta cheese, butter and jam (and all of these are both ridiculously easy and one million times better than the store bought variety), you'd think at some point it would have dawned on me that mayo might fall into that category. But no, I've only figured out a few weeks ago that eggs, olive oil, mustard powder, salt and lemon juice, my handy immersion blender and 5 minutes are the only things standing in between me and mayo that leaves the jarred stuff in the dust.