Roxy - I had many a mayo failure and had given up on it until, during consultant training, Janine showed me how and I have not had a failure since. I make sure everything is at room temp (I don't keep my eggs in the fridge). I don't use lemon juice or garlic, and follow the EDC recipe. Instead of lemon I use white balsamic vinegar (1tbls) and when pouring in the oil I aim for the little depression in the MC lid. I let the pouring in of oil take about 3 minutes. I also like grapeseed oil as it doesn't hae much of a flavour. You can rescue mayo that has split by staring again with a couple of egg yolks and instead of adding oil add your split mayo instead. (This is on the 2011 calendar, and it doesn't say if you need to add more vinegar and mustard or not, but because it says to start again I think it would.)
