This is the best mayonnaise for several reasons. First, it hands-down has more flavor than commercial mayo. Secondly, it's lower in fat than store bought varieties. And third, when properly emulsified, it has a fantastic shelf life! (Six months??!! Who has mayo that doesn't get used up before that?) Don't let the length of the directions put you off... it's not nearly as bad as it looks... it was first written as a training recipe for emulsified sauces, so there are lots of explanations and comments.