My attempt with mayonnaise was committed (yes, I chose that word on purpose) with a blender. And, apparently, the kitchen walls and ceiling, a broken wooden spoon, and well, you get the idea.
I, too, love Hellman's, and we use so little that this would be a hard sell for me right now. OTOH, potato salad season is coming up...
Could one feasibly do the same using an electric hand mixer set on low speed? That would save a lots of wrists!
Jen - that's hilarious. Kind of. I'm a little afraid of my blender for this reason. And my next batch of mayonnaise had better be truly fantastic or I'm sticking with Hellmans. Why is it so good and all others so inferior?
Sarah - I really have no idea about the hand mixer. You'd think someone would have tried it. Let me know if you do. 
Kim
I've very successfully used a food processor. It solves the 3-hand problem and comes out great. I've used the recipe from the Nourishing Traditions cookbook that calls for whey -- it makes it last longer and will set up nicely over time. I've also made the same recipe without whey and its fine, but must be used within a few weeks.
One question, what other kind of oil could be used to make it lighter? I've too used all olive oil and noticed it tastes better after a few days in the fridge.
Victoria - I've read some recipes that recommend safflower oil. I think I'm going to try it next with the canola oil we get from the Co-op. And what's up with the whey? You have to make some ricotta cheese or something to get the whey?
Kim
You can get whey powder from Arbor Farms in their bulk section. I do not make dairy products from scratch -- not that I wouldn't like to, but hey, I'm one person.
The whey makes it lacto-fermented. The Nourishing Traditions cookbook has a whole section on lacto-fermentation. That's why I tried the pickles, but I think what went wrong with them is my city water.
Thanks for the safflower oil idea. I'll try it next time.
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