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It can be done by hand but you have to have a lot of patience and a steady hand.
Make sure your eggs are at room temperature, whisk the eggs, mustard and acid (lemon juice or vinegar) together. Then you are going to add the oil drop by drop very slowly. The mixture will begin to emulsify, at this point you start adding the oil in a slow steady stream, this is tricky to do while you are whisking. If you pour the oil too fast the mayonnaise will break.
I have a lot of cooking experience and I had 50/50 success rate before I got an immersion blender.
With the blender it always works and it literally takes under 2 minutes.
Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.