So I decided today to whip up some home-made mayo, using this recipe below as a guide, with some slight adjustments.
-> https://www.seriouseats.com/two-minute-mayonnaise
Of course I doubled the recipe somewhat, substituting white vinegar for some of the lemon juice, and using only 1 1/2 cups oil. And from what I see it looks good, though not to sure about the consistency. About to bar them up now, but if anyone feels they could have used a bit more oil during emulsification, feel free to let me know.
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