i was taught (by a swiss german lady, whilst living on a hippy dippy farm in france where i did most of the cooking) to make mayo by stabbing a garlic clove on a fork and using that to mix with, in a (french style) breakfast coffee bowl.
1 egg yolk, stir like crazy with your garlic 'whisk' and then mix in oil a drip and a drop at a time until it starts to 'take' then a bit at a time and then a small glug at a time.
if you cock it up and it splits, put another egg yolk in a clean bowl and add the split mix little by little then carry on - this is a good way to end up with either vast quantities of mayo or very yellow mayo
when you've got enough mayo or are bored with all this, add a splash of vinegar (quite a large splash of vinegar if you want fairly thin mayo for eating with boiled new potatoes) and some salt/pepper/herbs/mustard to taste and if you want. optionally, finely chop up the garlic clove and add that too.
i used to occasionally make a large bowl of that and cook a bucket full of skinny chips to eat it with. nom nom,
