The secret is 100ml of neutral oil per egg yolk, added ever so slowly at the start. A three egg yolk recipe seems about right for a standard food processor as in the video. I got away with just two. For small batches of mayo, a smaller food processor is ideal.
The beauty of the Cuisinart that I own is that it comes with a lid with an oil reservoir on top which dispenses the oil through a pinhole at the ideal rate.
I add capers at the end for the Tuesday night beer-battered cod fry tartar sauce. In the absence of the juice of a lemon, substitute white vinegar.
