I made homemade garlic mayo (aioli?) using a hand mixer. Egg, a little water, Dijon mustard, olive oil, a bit of vegetable oil, added garlic after it was done. Perfectly emulsified, silky thick smooth texture. Delicious. Put it in the fridge and pulled it out 2 or 3 days later to find it's separated/starting to separate. Is this normal, or is my technique wrong? Is thicker (almost gloppy) mayo faster to separate than thinner, more Ranch thickness mayo?