You can adjust the thickness of the mayonnaise by adding more oil to make thicker or adding a bit of wate to thin if desired. A teaspoon of mustard can be added to help with the emulsion.
Experiment with different types of oil, such as:
A good mayonnaise is a creamy shining amalgamation of egg yolks and olive oil flavored with mustard garlic lemon juice or vinegar. It is relatively easy to make and once you have mastered the technique you can enjoy experimenting with its many variations including aioli (a Provenal garlic mayonnaise) tartare sauce (excellent with fish) .and rouille which is often served with the great fish soups of southern France; Mayonnaise is often used to dress fish seafood and potato salad.