Homemade Mayonnaise

I feel like normal people don't go to "hey, I should make mayo" when they have leftover egg yolks.  But after the meringue cookie experiments I had some leftover and mayo was on my culinary to-do list.  I pulled out my copy of Mastering the Art of French Cooking and got to blending!

I'm in the camp of if it can be done with a food processor, I'm going to use it.  In this instance, I really wish I had a stand mixer.  It would have made buzzing up the yolks and drizzling the olive oil easier.  But no matter, still got a great product.

The whole thing came together in a matter of minute.  First blitzing the egg yolks, adding the flavorings, then adding the oil slowly until a thick mayo comes together.  It's a great blank canvas for any mayo, which I'm still trying to figure out since one person cannot reasonably go through one 3 cups of mayo in a week... suggestions welcome!