Thanks everybody, and thanks to Phil too who sent me a PM with a link to this YouTube video:
Homemade mayonnaise recipe - BBC Good Food - YouTube
I feel kind of silly having wasted so much time over-thinking it since the video did it all in 2-1/2 minutes! I never thought of making my own mayonnaise until I read Michael Ruhlman's book Ratio
. He devoted 10 pages of his book to making mayonnaise, 5 on basic Mayo 101 and the other half on mayo recipes. His discussion was very thorough and exacting and gave me the impression that making mayo was difficult unless you were properly prepared. And now I've seen the video and it looks like you can just put everything in your immersion blender's cup and whack it into mayo.
My first mistake was that I didn't notice the immersion blender's blades were too far recessed to reach my initial ingredients. (Second verse, same as the first!) I had not wanted to risk a larger amount of ingredients until I had my first success. Apparently I could have just doubled everything and put it in the blender cup and it would have been a success.
Often in life we learn more from our mistakes than we learn from our successes, so I think I've got the mayo 411 now, just waiting for the right opportunity to have a purpose for a batch of mayo before I try again. (And right now all I have is some very green EVOO and I think I'd like to use an oil that has less color.)
It appears that I may be making spicy tuna roll this afternoon/evening, which recipe uses mayo + Sriracha sauce as the base, then combine with chopped sushi grade tuna and add to sushi rice and nori via the usual method. I'm not quite sure the difference between store mayo and home mayo would be at all obvious in this recipe so I'll probably wait for another day and another oil before I tackle the mayo recipe again.
More thoughts, particularly responding to Phil's post. Just to summarize since I'll have to write his recipe down anyway:
2 egg yolks
2 T. white vinegar
2 T. lemon juice
1/2 t. salt
1/2 t. sugar
1/2 t. dry mustard
2 cups vegetable oil, OO, corn, whatever...
Salmonella? Doesn't bother me at all. When I was a child my mother used to make me and my sister eggnogs for an afternoon drink, a cup of milk, a raw egg, a teaspoon of sugar and a cap full of vanilla extract. By the time I was 12 I was making my own eggnogs. (Who needs mommy anyway?
) I've eaten countless raw eggs and never had the slightest problem. Evidently I have a military grade immune system too, I just don't get sick. I'm not bothered by eating raw eggs although proper food preparation procedures should be followed.
Ruhlman made the comment in his book that far lesser amounts of egg yolks than usually used will do the job perfectly fine. "Working with a cup of oil as the standard measure, I made mayonnaise with 1/4 teaspoon of yolk. The results were that it was possible to emulsify 6 ounces of oil into 1 teaspoon of water and 1/4 teaspoon of yolk, before it broke. Using 2 teaspoons of water, I emulsified 7 ounces of oil before it broke. Then I used a teaspoon of yolk. A mayonnaise using 1 teaspoon water and that amount of yolk again broke at about 7 ounces. (And I could see ahead of time that it was going to break because the mayonnaise grew very thick and then very shiny.) It may be possible to use smaller quantities of yolk, but given all the things that can go wrong in the process, a healthy teaspoon, rather than a stingy 1/4 teaspoon, proved most practical in this experiment." (Ratio
by Michael Ruhlman, p. 168)
So evidently 1 yolk is quite enough to emulsify 8 oz. of vegetable oil. And also evidently, his exacting process is not required. It looks to me like you could add all the wet ingredients (except oil) to your blender cup, add the dry ingredients, maybe give it a quick burst from the blender, then throw in the oil and whack it with a stick to get mayo.
I'll try making mayo again one day soon (this week).