Does anyone have a foolproof method to make-your-own-mayonnaise ?
There is the Keji Immersion blender version (in which the narrower the cup the better)
Here is what I've used, never failed me.
Best for large batches.
Get a food processor, put in your egg yolks, salt and a bit of lemon juice on the bottom.
This is the crucial part: take a plastic cup, poke a pinhole in the bottom, and fit the cup into the tube where veggies get pushed down. This will both restrict the flow of oil and stabilize the flow rate, 2 important parameters of forming mayo.
The hole sise isn't exact, it's something you figure out with practice. Start smaller.
Turn on the machine and start pouring oil into the cup, refilling the cup as the stream from the bottom empies it, until you have your desired amount and consistency.