Okay, so I am SOLD on homemade mayo with the immersion blender now. I resisted mainly because I couldn't see myself using it all before it would be no good.

So, I'm curious, mayo-makers: have you had any issues using it for cooking or baking? Is there anything in commercial mayo that prevents weird things from happening in cooking?

Specifically, I'm thinking of doing mayo/parmesan chicken breasts, and I can also see myself doing dairy-free oopsie rolls with it.

TIA!