Who's afraid of home-made mayo?

I read an article in this month's Martha Stewart magazine about how easy and wonderful home-made mayonnaise can be. Oh, mayonnaise: there's the mayo that went on top of the french fries in Amsterdam (somewhat unthinkable but immensely edible); then there is the Japanese Cutepie mayonnaise which (guiltily I must admit) is delicious with spam and rice. It also made me think of the decadent potato salad we make in the summer, for which home-made mayo is a must.

But then Martha goes on to give a recipe that uses egg yolk, vinegar, and olive oil. Olive oil? Ack. I think not.

Martha's tip said that mayonnaise is more difficult to make on a hot day. True?

In her magazine Martha uses a Kitchenaid mixer to make the mayonnaise, a luxury -- or perhaps unnecessary because I recall wooyi and cousin wawa whisking mayonnaise with a couple of chopsticks in a big bowl.

What's our family's mayo recipe?