Forum EDC Mayonnaise Disaster x2!!
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I have only ever made it with vinegar. Anne 
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Thanks Anne! I also read that using fresh lemons can cause problems as some are more/less acidic and I did see a recommendation somewhere for using store bought lemon juice as it was more reliable. I had been keeping my lemons in the fridge too so this may have affected them.
In the end I followed Quirky Cooking's recommendation using white wine vinegar and it worked perfectly this time!! http://quirkycooking.blogspot.com.au/2010/04/homemade-mayonnaise.html
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In the event it fails the next time put failure in bottle and use as a pouring type salad dressing, no need to discard. I suspect the size of the egg yolk does matter! Anne
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Thank you for your reply. I googled and found that it can be reused as you said. I had already poured it down the sink as I thought it was ruined!! Will attempt #3 and hopefully it works this time!
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I got my Thermomix about 5 weeks ago and have made several successful batches of mayonniase which have all turned out great. I followed the same recipe tonight and after spending the 5 minutes pouring in the oil I lifted the lid to see a separated liquid slightly scrambled around the sides! I put this down to maybe my impatience and everything not being at room temperature. I cleaned the whole bowl and dried it thorougly and started again. I followed the recipe and the same thing happened again. The eggs are in date, it was a new bottle of grapeseed oil, the lemon and other ingredients including the bowl were all room temperature. I feel I have wasted 500 g of expensive oil and a little hesitant to try it again until I can work out what went wrong. Anyone got any ideas? Thank you.