Mayonnaise made at home is one of the few preparations that is so different from its store-bought counterpart that there should be different names for them. I love to make mayonnaise. And if you use a whisk attachment with an immersion blender, it doesn’t take any real effort. But whisking it by hand is also very satisfying, and a bit of a workout.
Having enough water to maintain the emulsification is important. You don’t need much (and the lemon juice serves this function as well).