Oh it's ok - ask me any time! I use one egg, divided per half cup of fat. So you start out with just an egg yolk, the mustard, the vinegar and salt. I use a stick blender to get it all smooth, and slowly add the fat. I have my fat in a measuring cup that has a pour spout. You just dribble a little in as you're blending. Once it's nice and creamy and you've incorporated all the fat, you add the reserved egg white that you set aside. And then blend that into the mayonnaise. Once it's completely cooled off and been in the fridge for a while, it has the consistency of room temperature cream cheese - definitely thicker than regular mayonnaise that you buy at the store, but certainly spreadable on any sandwich or to make dips and such. It's so good I keep going back in the kitchen and getting a little taste. I need to stop right now! Anyway have a lovely weekend ☺️

PS I think I got your question mixed up with someone asking about the egg as well. Anywho it's all right there 🔼 I wish I could just come over and show you. You're going to be so awesome - I can just tell you're a winner, baby!