It's not easy to get it right. Personaly I find it very bland in comparison to Salad Cream sold in the bottle. Not worth the hassle I reckon.

I make it all the time and add chilli or mustard or lime to it. It's pretty easy but a faff when you can buy a jar that's not expensive. I make it simply 'cus I enjoy cooking and choose to make more or less everything from scratch, it also seems to have a milder flavour. Have a go ;-)

Yes, I make it all the time. It's really simple, and homemade can be much better than store bought, especially if you use a good oil, FRESH lemon juice, good mustard powder, and freshly ground white pepper. It takes a little practice at first but once you get the hang of it, but once you do, it's really easy and fast. Never use vinegar or "reconstituted" lemon juice. That's just plain disgusting. The choice of mustard powder is very important. DO NOT ever make mayonnaise with prepared mustard, or it will be bland and lifeless. Or worse, sickening sweet, as a lot of prepared mustards contain sugar. Pick a high quality, SCORCHING hot mustard powder with a bright, clear, sharp bite. We use a Chinese one that we buy in the oriental grocery that is simply superb. Making anchovy mayonnaise is part of my kitchen duties. It's simply mayonnaise made with good Greek extra-virgin olive oil (the best comes from Crete) and some anchovy paste, mashed garlic, diced hot red peppers and diced capers. We spread it on our bread at the beginning of almost every dinner in our house. Always make mayonnaise within 30 minutes of serving. The mustard oxidizes very quickly, and the mayonnaise will lose it's bite. Contrary to popular belief, mayonnaise should not be bland and neutral, but full flavored and stimulating to the appetite.

nope but i would love to try

Yes, I have and no, it's not difficult. You just have to follow the instructions carefully, especially the 'pour SLOWLY' part about the oil.