I make this all the time as my basic mayo recipe. It always turns out right for me. Tip: if you find your mayo is too runny, your egg might have been too small. Add another small egg to get the right consistency. :) I use this as a base for recipes like ranch dressing, in egg salad, tuna salad, potato salad, and for sandwiches. I also don't add everything separately, I throw it all in at once, leave my immersion blender at the bottom until about half of it is "white" and then bring it up slowly. I try to use "light" avocado oil instead of extra virgin. The extra virgin usually makes it bitter. I've also mixed oils like coconut and olive + avocado oil and that works too. Not my favorite combo, but it works when you don't want to go to the grocery store. A staple recipe for my recipe binder!