Hi Shel,
all these tips are great.
Talking from experience, the combination of salt, lemon juice and (tasty extra virgin cold pressed) olive oil can give an unpleasant taste to your mayonnaise like a rancid note.
Also olive oil becomes granular in the fridge so depending on how much is in the product it can affect the emulsion overtime. I would suggest to go with neutral vegetable oils.
A pinch or two of cayenne pepper will enhance the taste of the eggs in the mayo.
I don't add the vinegar/lemon juice/acid to the yolk in the beginning to avoid coagulating the yolk. I start to blend in some oil (1 - 2 tbsp) before adding the acid.
I don't know about the US (but I am sure it is the same) but in Canada, egg sanitation procedures and inspection is highly regulated to the point that salmonella is non-existent in graded eggs. Buying straight from the farmer is another matter.
Making mayo by hand gives a better mouthfeel (fatter tasting) then with a food processor.
Use only egg yolks for the hand method but whole eggs can be used in the food processor.
Luc
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