Problem With Homemade Mayo -Can Anyone Suggest Anything?

[sebhfhion]

...other than buy a jar of hellmans lol! Seriously though i recently bought some hens and they are producing lovely eggs but for some reason I can no longer produce the home made mayo I have done for ages. The stuff does not split but does not thicken and I end up with a mayo sauce that tastes nice but too thin. Are my eggs too fresh? I had the same thing with some lemon curd I tried, it just did not set. I love meringues so like to use up the yolks but my tried and tested recipes are now failing.

[gerry777]

My home-made mayo is extremely thick, made from our own hens' eggs. Elizabeth David suggests beating the yolks (room temperature, not from fridge) well first in a mortar and pestle to help the thickening process. She mentions other things, but I hope perhaps this one will help.

[sebhfhion]

Thank you for the reply gerry. Do you use very fresh eggs or keep them for a while before you make the mayo?