1. All ingredients need to be room temperature, so plan ahead by taking out the eggs at least an hour before you need them.
2. The fresher your eggs, the longer your mayonnaise will last.
3. Whole eggs (instead of yolks) are easier to use and gives a creamier, less “eggy” flavor.
4. As you know, I like taking shortcuts here and there, I switched my whisk for the food processor. The results were quicker and better.
5. Look at the expiration date on your eggs. Write that date on the lid of your storage container so you know when to toss your mayo (if it lasts that long) or after 10 days which ever comes earlier. Best to use within 24 hours.
6. If you are not using a blender, prepare mayonnaise in a container with a narrow bottom like a tall glass, pyrex measuring cup, etc. it’s more difficult to thoroughly emulsify in a wide-bottomed bowl.