I made mayo for the second time today. It was SOOOOOO easy, everyone should be making their own! I modified the recipe found on another blog, http://spaininiowa.blogspot.com/2009/04/mayonaise-bacalao-y-papas-fritas-con.html
As it turned out, my lemon was frozen in the fridge, so I couldn't get the juice out of in in the time frame I needed and I substituted ACV. I added a little sugar and cream of tartar which I think added to it's fluffiness. I looked just like store bought with the exception of it's dayglo yellow color due to using my own forage fed eggs.
1 whole egg
1 egg yolk
1 teaspoon salt
2 tablespoons Apple Cider Vinegar
1 TBS OG sugar
1/4 tsp cream of tartar
1 cup olive oil
Add everything but the oil to the blender and mix. Slowly pour the oil in while the machine is running and whip.