Homemade Mayonnaise Help

We've been making our own for about a month now. Small batches- 1 egg yolk, spritz of lemon, dash of kosher salt, Dijon mustard, and 1/2 cup canola oil. Whirl the first 4 in the small bowl of the food processor and drizzle in the oil. Lovely stuff.

Over the last few days, the mayo refuses to emulsify. We've been having near 100% humidity here in Savannah for over a week, what with all the rain and the stalled front. The salt  is wet in its cellar, so I've tried table salt and no salt. Four ruined batches so far.

Any ideas about what could be causing my mayo to be soupy?

Could it be that yu have started adding the oil too fast?   If you do not feel that you have, you might try adding less oil.   Good luck.

I occasionally have a batch that doesn't "do". Don't throw it away. Start with another egg yolk and add the old mixture a few drops at a time. That will usually fix it. 

Try cooling it in the fridge for about 15 minutes before adding also cooled oil.

To make mayo the eggs and oil, particularly the eggs, must be totally room temperature ... that is, not chilled.

I use a stick blender (boat motor). Put all the ingredients in a gt jar and start the blender in the bottom. Slowly move to the top. If not thick enough, do it again.    Just cap the jar when finnshed!

Also, this is a great start for salad dressing. Add different dry mixes and or cucumber.

Just buy Dukes.

Bad - That's funny.  You took the words right out of my mouth.