I rarely make my own mayonnaise, although I have been known to do so. A favourite recipe is for a whole egg mayonnaise made in a blender.
I like mayonnaise; I also don't mind some of the commercial salad creams that call themselves "mayonnaise" - although some that I have tasted are nothing like mayonnaise, and nothing like foodstuff, come to that. The Francophile is fond of mayonnaise on his salads and on tomatoes, so we usually have a jar of commercial salad cream in the fridge. Currently, it is Paul Newman's whole egg mayonnaise.
When I was a child in country Australia, everyone's mum made mayonnaise. Not the real thing, but a salad cream based on tinned condensed milk. My mother made it this way:
1 rounded teaspoon Coleman's Mustard powder
A pinch of salt
Blend with enough white vinegar to make a thin runny paste
Add about 2/3 cup tinned condensed milk, and blend together
Add 1/2 to 2/3 cup white vinegar, stirring all the while.
The condensed milk will sour and thicken. Adjust the amount of vinegar to make the mayonnaise the consistency you like. Keeps for 4 or 5 days in the fridge.
During summer, this was often used in potato salad (just cold sliced potatoes with this mayonnaise on it, really). I haven't tasted that potato salad for years, but still remember it fondly as one of my favourite childhood foods.
But real mayonnaise is a whole different thing. I first tasted it at dinner at a friend's house on Christmas Night, aged about 9. In the midst of Anglo-Celtic Australia, housekeeping in this family was influenced very much by the grandmother (who was French) and the grandfather (who was Jewish). French/Jewish influences made for a different dining experience, appreciated even by nine year old Matilda with her lamb chops and white bread background!
On another thread, over in the Forum Kitchen, Eric L suggests that children's tastes are shaped for better or worse by their early family influences (paraphrasing - hope I'm not bending your meaning, Eric!) My first taste of real mayonnaise was one of those childhood food experiences outside anything I'd known before. The texture, the flavour - I liked it! The next day, as I babbled on about what we'd had the night before at Monique's place, my mother grimaced and commented that "what they call mayonnaise is horrible greasy stuff" - but my opinion was formed and wouldn't shift!