Originally Posted by otuatail
Maybe I should have whisked it at the same time as slowly adding the oil. Would using the white of the egg work with what I have got?
No. You can use the same mixture you already have but will need to start over with the egg yolks and vinegar. Follow #6 directions exactly. VERY slowly add the oil mixture into the egg yolks and vinegar. I usually use the blender or food processor to make mayo/aioli emulsions, which is what you are trying to do, and drip the oil in very slowly. Some food processors even have tubes that have a drip hole in them for just that purpose.
BTW, I normally use prepared mayo for my tarter sauce too like the others.