I always keep in mind, 1:1:1.
One egg yolk, one teaspoon water, one teaspoon Dijon mustard. I used to struggle before I followed this. Heston Blumenthal did a great demo on his show about how much oil you can emulsify into one egg yolk. Yeah, a lot. So unless you're a caterer, I suspect my 1:1:1 will do the job.
I just use a whisk usually, because cleaning the stick blender takes that 3 minutes up to about 13 minutes. Whisk goes in dishwasher, and done.
I whisk my 1:1:1 together, then whisk in the oil a bit at a time, but it doesn't take that long.
I use the stick blender when I'm doing a big batch. I add whatever I need to afterward in terms of flavoring, lemon juice, vinegar, garlic, whatever.
I'm with you on the Omega 6 thing. But, other than flax, it's tough to find a high Omega 3, low 6 oil. What do you use?
If you want to go to the edge of insanity, try making it with a scientific homogenizer instead of a stick blender. Suspended ultra fine droplets. Silky and white. Totally different. But that's an expensive mayo!