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Don't do my own mayo, but here, Best Foods does it..

If you have the mixing stick, that link Leana provided is pretty darned good mayo. I was also a Best Foods mayo guy for 'chokes. I'll buy a small jar just to have in the fridge in case we're out of eggs, but a wide mouth mason jar of fresh homemade only takes a couple minutes and seems to last just fine (so far).

I've had my 5 gallon pressure cooker for about 40 years. Canned a lot of tuna and fruit. But it's kind of unwieldy for general dinner cooking.

When I was a kid my family had a pressure cooker like yours.... my brilliant stepfather tried opening it before the pressure was relieved; it blew and pasta stuck on the ceiling.
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