Homemade mayonnaise is truly great; most people don't bother to make it because you can buy it so easily in the store, but homemade really is much better.I have never had this recipe fail. I have also made it in a food processor, using the little hole in the pusher to dribble the oil in, but it's just a lot easier and quicker to make it using the immersion blender. Most mayonnaise recipes fail because they call for too much oil. An egg yolk can only absorb about 2/3 to 3/4 of a cup of oil (larger eggs can sometimes take a bit more than 3/4 of a cup). This recipe calls for 1 and 1/2 cups of oil to 2 egg yolks, which is why it emulsifies so well. Also, the 2 teaspoons of water broaden the space between the fat droplets, which helps to create a stronger and more stable emulsion. If you are worried about salmonella you can use pasteurized eggs. See notes below re: lacto-fermented mayonnaise, oil choices, pasteurizing egg yolks, and batch size. "Cooking time" is blending time.