Way to go! I agree. There is no comparison between home made and store bought mayo. You use a hand whisk? I use a stick mixer and the tallest, thinnest jar I can find that the mixer will fit into. I throw all of the eggs, oil and a little of the lemon juice in at the same time. I begin by slowly pulsing the mixer for a fraction of a second and gradually pulse it faster and longer till mayo starts to form on the bottom. Once it does I hold the mixer down at full speed for a little and then slowly begin pulling it up and down more each time, till I got mayo all the way to the top. Then I begin slowly adding the rest of the lemon juice a little at a time, making sure it doesn't thin the mayo. Once it's all used up I start adding my spices. I noticed last night that the spices thinned the mayo a little. Seems like they should have thickened it. Which brings me to the most important tip. All the ingredients must be the same temperature, but not too hot, so now that it's summer in death valley I been putting all the ingredients in the fridge. Except for the spices... I think that's why they thinned the mayo a little. Maybe if I had added them slower it would have been OK... I used a hell of a lot of spices. An entire tablespoon of mustard. Salt, pepper, garlic and dill in nearly the same quantity. 5 yolks and a little over a cup of olive oil. One huge lemon. I miss using honey but I'm minimizing carbs.