can be replaced with 150 ml cow's milk or soy milk
any oil you prefer, make sure it's free of smell
or 1-2 tbsp apple cider vinegar
or 20% fat sour cream - both optional
Step by step
Gather all the ingredients for the mayonnaise.
A good idea would be using quail's eggs instead of hen's eggs.
You will definitely need an immersion blender, no matter the brand or the price - they will all do the job pretty decently.
Toss all the ingredients in the jar (without the yogurt at this stage).
Place the blender in the jar, at the bottom and blend at low speed. Keep the blender stuck to the bottom of the jar, don't lift it.
Continue pulsing for 1-2 minutes until you see that the mixture starts to emulsify at the bottom.
Then you gently lift the blender and carefully move from left to right.
At the end, whisk thoroughly, so that there is no oil anymore in the jar and the mayonnaise has got a smooth texture and uniform colour.
Notice it's got the perfect thickness, the mayo stays firm on the blender.
Optionally, now you can add some yogurt or sour cream - for a fresher taste.
If you don't use it right away, screw on the lid and store in the fridge for whenever you need it - no more than 4-5 days, though.