I ask only because I've just made it for the very first time (food processor, basically following instructions in "Joy") and found it amazingly good and amazingly easy. I expected it to be terribly tempermental and to fail completely. Instead, two days later it's still standing there all emulsified and scrummy and I'm real impressed with myself ...
...however, I'm curious: when my best friend showed me first how to make mayo (casually whipped it up one evening at my place and took my fear of making it away) it was just great the first evening, but the next day it had split completely and was just a nice oily egg soup.
Who knows the why's and wherefore's of this mayo-making business??? Why did hers do that and mine went well? Beginner's luck?
...however, I'm curious: when my best friend showed me first how to make mayo (casually whipped it up one evening at my place and took my fear of making it away) it was just great the first evening, but the next day it had split completely and was just a nice oily egg soup.
Who knows the why's and wherefore's of this mayo-making business??? Why did hers do that and mine went well? Beginner's luck?