Thanks. That tutorial is exactly the method I was taught. Next time I’ll use a neutral oil.
I tried it with EVOO and threw it out. It was nasty.
Try 2/3rds a yolk qty of Dijon in the mix. Makes a nice French mayo. You can also with the mustard (It also emulsifies) use hard boiled egg yolks (2 yolks), believe it or not.
I do the hard boiled egg thing to make a tartar sauce with the pickles, capers, parsley, tarragon and diced up egg whites. Some fancy French name for the sauce starting with G, but its tartar sauce. Very good tartar sauce, but tartar sauce, nonetheless.