All mayo is very similar... I use my fp rather than the blender.
My recipe is:
1 yolk
1/2 tsp prepared mustard (i use dijon)
Pinch salt
Start the fp, while it's running, drip in 1/4 c oil (I use sunflower)
When that 1/4 c is gone, you should have an emulsion. If you don't, scrape it out and set it aside. Start again, dripping even slower.
Dump in 2 tsps of acid (the best flavor i've found is 1 tsp lemon juice, 1 tsp white wine vinegar).
Then slowly drizzle in 1/2 c of oil.
If you had a failed batch, you can at this point drizzle it in also. You may need a touch more acid.