I do have a tip, but don’t call me Shirley. (sorry)
This site explains what you’re trying to accomplish and why, and even suggests an alternative to a blender.
I’m guessing that you wouldn’t be happy making mayo by hand. (Of course, homemade bread and homemade mayo sounds pretty good.) But, the key there is to add the oil little by little while whisking vigorously. This is a good link, I think, but I haven’t tried it my self.
Nonetheless, my tip would be to look for a immersion (stick) blender at a garage sale or see if you know anyone who has one you can borrow or have. (Someone gave me the one I have because they never used it.)
Another tip. Be prepared to have your recipe turn out a goopy, watery mess at least once. It’s half recipe half science experiment.