Well, I might have to buy a blender. I tried out the Sauce Mayonnaise recipe today. I had all the ingredients described below, but instead of a blender, I had an old food processor. The only blade I could find was not a mixing blade, but a chopping one. So I was running the thing on high, tipping it to the side to try to get the eggs and oil to mix up and hit the upper cutting blade. After running through the entire recipe, I put it into a plastic container and placed it into the freezer for 15 minutes.
When it came out, it was not runny at all, which I had feared. It had a nice light whipped body to it. I took a spoon and tasted it. Man, that was pretty strong. The cayenne was probably the most overpowering component of it. So I made a sandwich with a garden burger and spread some on that. Blended with the flavors of the sandwich it was a lot more interesting. How's that? Homemade chef-style Mayonnaise and a veggie burger sandwich 
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Since the source of this article was an interview with a recording engineer who is also a gourmet, who lamented that anyone would use supermarket mayonnaise when this simple recipe is the first thing a chef student must learn, I think the combination is pretty funny.
So I'll try it tomorrow as a dipping sauce for some fish. If that works well, I'll tell Jean I want a blender for my birthday!
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