I do Mayo-type sauces all the time. It was one of those things in school it took some time to nail down, but once I got the knack it became routine in my kitchen. While I rarely a classic mayonaisse I do cold emmulssions oftens. Tonight, for example I'm doing a yellow beet salad with a emmulsion based on an oil I made from the beet's stalks.
I never use a blender/robo for it. While I'm not "chicken" about the yolks safety I dislike taking the chance of the motor heating it up. My "tips" would be
1) make sure you use a little water at the start
2) I've learned to use a poor quality, grocery store type dry mustard. My wife hates mustard flavour and I find this barely adds any at all, yet still allows the emmulsion to take place.
3) For a really flavourful sauce, and one that come together super fast, try duck eggs. As a plus duck doesn't carry salmonella, so if that's a worry you can rest easy.
--Al |