I finally did it. Do you know how many years I have been quietly ruminating over home made mayo? Well, a lot. Of course, once I got started I got a bit cocky and added too much oil right after everything initially emulsified, so I had to start over, and go on to screw it up again. yup. Third try was the charm apparently, or maybe it was that I stopped trying to use the Cuisinart and just got out a bowl and whisk, but for whatever reason it finally worked out, and was amazing.
I'd been a bit reluctant to make the mayo partially because it is such a hallowed food to me. I didn't want to mar the sacred creamy tangy taste that peps so many dry or tired foods. I have been known to go "off" foods for months at a time through some particular bad experience that ruins them for me. Throwing up a sandwich with pickles on sourdough when I was pregnant, for example, put me off both for almost a year. So you can see why I was concerned, how would I function without mayo or olive oil it it turned out horribly wrong? As a preventative measure James suggested I use light olive oil which at least would have a chance of being masked by other flavors, unlike the strong extra virgin stuff I use for everything else.
I am quite confident in the freshness and healthiness of our egg yolks, but if I was not, or if I were pregnant, I might quick pasteurize the eggs by dipping in simmering water for 30 seconds or so.
I am planning lots of experiments involving various fats (bacon drippings, chicken or duck renderings, etc) and acids, and I guess if any are not really delicious I can thrown in garlic and dill so no one can tell. ;-)