This is my first post! Just had to chime in about making mayo.
It is so easy with a food processor that has the attachment for oil dispensing. The attachment fits into the chute - just pour the oil in, and it streams through the little hole while the processor is running.
For small batches, this one works great - fast to make and easy cleanup - Amazon.com: Cuisinart DFP-3 Handy Prep 3-Cup Food Processor: Kitchen & Dining
I prefer to do large batches with my 11 cup cuisinart, so do not have to go through the process for a few months, and it is always in the fridge. But, it does require whey for it to keep more than a few weeks. So easy though - place the yogurt in a strainer lined with cheese cloth placed over a bowl. Cover with a plate and leave out at room temperature for 12 to 24 hours while the whey runs out into the bowl. Store the whey in the frig (keeps for several months). The yogurt is now greek yogurt - pour back into the container - will keep for about a month.
For one batch of mayo, use...
1 whole egg, at room temperature
1 egg yolk at room temperature
1 teaspoon dijon-type mustard
1 1/2 tablespoons apple cider vinegar (original recipe is lemon juice, but I prefer ACV)
1 tablespoon whey (optional)
3/4 - 1 cup oil (I use a combination of high quality olive oil and MCT oil)
generous pinch of sea salt or to taste.
Without whey, keeps about 2 weeks. With whey, keeps for several months. If using whey, let the mayo sit at room temperature, well covered (I pour into several glass canning jars), for 7 hours before refrigerating.
This info is in the book, Nourishing Traditions by Sally Fallon.