Homemade Mayonnaise

I've been growing eggs from scratch for four years.  I've been thinking about making homemade mayonnaise from those eggs for nearly as long.  Well ... today was the day!  A lazy Saturday morning, whisk in hand, I tackled the art of emulsion.

Basic Mayonnaise Recipe
1 large egg yolk
1/2 teaspoon salt
1 teaspoon water
2 teaspoons fresh lemon juice
1 cup canola oil

Combine the yolk, salt, water, and lemon juice in a large bowl (the bigger the better, even for a small amount of oil).  Begin whisking the yolk mixture, then drizzle in a few drops of oil to establish the emulsion.  Whisking continuously, add the remaining oil in a thin stream.  The mixture should be thick enough to cling to your whisk.  Yield:  1 cup

Success!  But my whisking arm got so tired I had to enlist the help of Rouse the Spouse.  We switched off the whisking/pouring tasks.  What a team!  Next time I'll try a different emulsifying method -- a standing mixer, a food processor, a blender -- all will get the job done.  An immersion blender will make a very thick mayonnise, faster than the whisk, but also more susceptable to "break".  Oh boy, another kitchen gadget to add to the "must have" list.