Making mayonnaise

Don't think I've documented this yet so here goes.

"Vigorous" = if you don't feel a bit tired in your wrist after about a minute or so, you are not vigorous enough.

1. Use a large round bowl (round so that the whisk can get into the corners) and tilt it to one side using a towel (so that the whisk can reach all of the yolk in one short whisk).
2. Start with 2 egg yolks (1 is a bit too little to mix vigorously and I think prone to failure).
3. Blend the egg yolk till smooth.
4. Add about half to a teaspoon of vinegar. This is to help the emulsion. The tartness can be adjusted later. Blend again.
5. Then slowly slowly drop by drop add oil while blending vigorously. Eyeball the disappearance of the oil into the mixture before going to the next drop(s).
6. In about 1.5 to 2 mins, the mixture will begin to thicken. Increase the oil to many drops at a time and then increase again to a stream as the mixture thickens further.
7. About one cup of oil later, the mixture will thicken nicely and will drip slowly from your whisk.
8. Add seasoning at this point - more vinegar, djion mustard, salt, etc, and blend again. Esp with the djion mustard, the mixture will thicken further.