Have just made - for the first time - mayonnaise, in a food processor. Process fabulous - quick and easy. End product? Looks great, but not so fabulous on the palate. Used a mix of olive oil and vegetable oil, but obviously the olive oil was too strong. Mayo bitter on the tongue - wonder if a little sugar might ameliorate it? Next time the olive oil will have a minor or non-existent presence.
The other major disaster was that I knocked the egg whites onto the floor - ooohhhyy gooohhhyy mess to clean up.
For a great piece of mayo research go here. If I'd remembered what I'd read ages ago then I wouldn't have ended up with a bitter mayo. Oh well - certainly reinforces the lesson!