Making mayonaisse with failed attempts?

OK, well I failed in my mayo making attempts and poured several down the drain. I broke down and bought an immersion blender and failed twice besides the point. I tried again with 1 tsp store bought mustard, 3 room temp egg yolks, 2 tbs lime juice, 1 tsp apple vinegar, dash of salt. 1 cup veg oil. I did the same thing 3 times, but only one success. I let the egg and acid sit for an hour or more and it was success. I dribbled in some of the failed mayo, and it blended in nicely, adding to my lot. I've tried to make mayo and wasted a dozen eggs and a quart of oil before I finally got it. I wonder if I can store the failures in the freezer, of course not very long , but keep my success and blend in the failure to the success? That wayt I'm not worried about reproducing my success, as I have no idea what I did right or wrong- just want to keep it alive,like a sourdough, if you get me.