I'm also an immersion blender mayo maker, right in a wide mouth mason jar that I can screw a white plastic lid onto. I don't even measure or use a recipe- the biggest trick to successful mayo us everything being room temp before starting.

I do it manually with a whisk, sometimes with a fork. Wouldn't dream of getting the mixer out of the cupboard, but then maybe you need bigger quantities, thuogh even with bigger quantities the whisk should be fine. Nothing easier than mayonnaise.

I realize it is not what you are asking but the immersion blender is quick as mentioned above. And less fuss. A video link...here

The only thing i do a bit different is about a third of the oil, (i've been using avocado), i drizzle in slowly at the end after the initial blending.

I also use a glass ball jar that fits my stick perfectly, then goes right in the fridge.

I have a Blendtec and the small jar for nut butters and bean humus that might work ok, and just as easy, but i bet it would over-emulsify.

That's very similar to the way I make it, only I add a bit of white pepper instead of the garlic. For aoli I'd want more garlic, otherwise, none. I don't drizzle any of the oil, though.

Sigh. Thanks to all of you for chiming in. I know how to make mayonnaise with a whisk, but I don't think the recipe translates well to the Vita-Mix. I'm specifically looking for a Vita-Mix recipe for volume. Cleanup is no issue--my Vita-Mix is self cleaning and sits on the counter near the sink. The immersion blender is a bigger bother, and at that point I'd do the whisk.

I guess it's back to trial and error for me...

I've made mayo very successfully in a blender and I think you can also use a food processor. I have an ancient two speed VitaMix and wouldn't attempt mayo in it. It might work OK but, because the bottom isn't removeable (like a blender container can be disassembled), would be very difficult to get most of the mayo out of it...too much left behind to go down the drain.

What was your recipe?