I’ve been making it with Poitevin sunflower oil recently.
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I had no white vinegar so substituted apple cider vinegar. Worked well, I think.
Yes it is a forgiving recipe. My hints are:-
Egg fresh as possible (obliging neighbour)
Dijon mustard (to emulsify)
White balsamic vinegar
Colza oil (olive oil too overpowering)
Add capers and cornichons for tartre sauce
Add garlic for aoli
Can’t say the time it can be kept in the 'fridge, it never lasts that long.
If you put about a ¼ olive oil you get nice flavour without bitterness 
Super nice for eg poached salmon with a bunch of tarragon whizzed up too.
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Thanks for suggestion. Will try with next batch. Yes to tarragon. It goes well with fish (and chicken)
Do you put fresh raw garlic, or do you bake it first to make it milder?
I use very fine minced raw garlic. Gives a nice bite. Having some with prawns this evening.
This (approximately) was my go-to approach to mayonnaise. But there is a flaw!
We were staying in a gîte with a stick blender surrounded by asparagus fields a little bit ago, so we rushed off to get some. But the big flaw was that there was no suitable blender sized jar/pot! Turns out the size is quite critical to pull the oil into the mix slowly enough to emulsify. Too wide and you get a mix for scrambled eggs.
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Virgin cold pressed if one must. Personally I have no problem with olive oil, yes its richer but I like it and believe its health benefits are fine. Currently taking a desert spoonful each morning before my freshly made coffee.
… but you’ve not tried saving time by having it in the coffee?
Incidentally, no one’s yet mentioned cancoillotte et cancoillotte avec ail and all the wonderful mayonnaisey things one can do with it .
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Why would we since it’s on the list of foods I will never eat again except at gunpoint?
It’s superunctuous, low fat and super garlicy, so why not?
After taste from the cheese underworld.
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I like to think of it as brie de meaux’s bad-ass eastern cousin.
If I have a bullet proof coffee it would be MCT oil or butter.
I put a whole nice fat clove of garlic in with rest, the stick mixer atomises it.
Yes, I discovered this the time I thought I needed lots of mayo and stuck everything in a bigger jug, mauvaise pioche as we say, disaster 
. The container needs to be at most a cm and a half wider than the stick mixer all round.
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I know this is a silly question but as I don’t like (i.e. hate) mustard of any sort, can you make mayo without it? or is there a shop bought one without the mustard. The ones I’ve seen in the supermarkets all seem to contain it.
The mustard is there as an emulsifier. There is already egg yolk so that maybe sufficient. If not add another egg yolk or aquafaba.
The garlic will work fine if you don’t like mustard, I like both - but when I’m making mayo as a hair conditioner I use only egg and oil so I have proof it will work without any add-ons!
Thanks for that expression. It’s another one for the hopper.
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