It took me 3 eggs to learn about mayonnaise.

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For years and years I have made homemade mayo with the minipimer. I put a whole egg, oil, salt and lemon and had a thick and delicious mayonnaise in less than a minute. But today it didn´t work. I did everything the same way, only the mayo did not thicken I muttered to myself some of my choice ugly words, ate lunch, relaxed and tried again. No luck again! This time I used my head. What was different in this mayo from all the rest of the others? The answer was COLDNESS! The eggs were icy! So I took out of the fridge another egg (the third) and placed it to thaw so as to say, while I showered and washed my hair.Then, with the third yolk (no white) I started a third mayo in a dish and with a fork as I has learned to do around 60 years ago. When this new mayo started to thicken, I added little by little the liquefied mayo I had just made. I made a good and thick mayonnaise, but there was still a lot of that oil and eggs not blended. And I was getting tired. So I asked myself: What if... The egg and oil were at room temperature now. Why not use the minipimer? And so I did and it worked. I have now a lot of mayo (I´ll have to make a potato salad) and have a piece of knowledge to give you all. Get the eggs out of the fridge a couple of hours before using them!!! I had heard that this was important when baking. But with mayo it is worse: you cannot make it.