Thanks for the follow, @ellocooking. Here's a little something.
This will get you something very close to Best foods/Hellmann's mayonnaise. Makes 2-1/2 quarts. You can cut it by a fourth (2 yolks)
8 Yolks (free range local if you can get)
2 tsp Salt (fine sea salt)
7 cups Oil (I use corn oil. sunflower, peanut or similar is OK)
2 oz Lemon juice
2 oz White wine vinegar
2 oz water
4 tsp Coleman's Mustard (dry)
2 Tbsp Sugar
Juice, vinegar, water, mustard and sugar all mixed.
Salt into yolks. Mix at medium speed.
Add oil in very slow steady stream.
Add bits of juice mix as it thickens.
Take your time, this takes about 30-35 min. Maintain a clear and steady resolve during the entire time. Don't be afraid! Even if the eggs aren't fertile they will sense your fear and lose their faith in you and the mayonnaise will break. Fake it if you have to and maybe the eggs won't notice. Good luck!
It doesn't matter what I do with it or sell it for, the reward is in licking the beater, spatula and whatever I manage to spill some on.