Here's one for Deckard (or anyone else, but Deckard, being a pro chef, probably knows the answer).
Why does my home-made mayonnaise taste so bland compared to commercial brands like Hellman's? I use good free-range eggs and have tried several different oils but it either tastes too strong, if I use EV olive oil, or tasteless, if I use a mild oil like sunflower. How can I get it really creamy?