I was following muffles thread back and thought I'd share my angle. I'm a newbie and have made one mayo that broke and didn't know how to recover, the next one broke and I did recover and the third one worked out great! I mainly use them to add to salads as dressing with some crumbled blue cheese. The first one I used canola oil but now have decided to use a fairly decent domestic (USA) olive oil. This is olive oil flavor but I love it!
I add one egg yolk, some salt, vinegar (not much but I'm a big fan) some liquid corse mustard and some ground pepper (cause I like it
) Start out with the liquids whisked really good then add drops of oil.whisk, drops, whisk, drops,whisk, drops,whisk, drops,whisk, drops,whisk, drops,whisk, drops,whisk, drops,whisk, now add a bit more oil, whisk, drops,whisk, drops,whisk, drops,whisk, drops,whisk, drops,whisk, drops --- soon you'll get a feel how much oil can be added before breaking. The stuff below gets so think it's hard to whisk at the end. I could turn the bowl over and it wouldn't budge.