Step-by-Step Instructions

1. 1.Prepare the base

   Add 2 egg yolks, 1/2 teaspoon of salt, 2 tablespoons of lemon juice, and 1 teaspoon of Dijon mustard to a food processor with the blade attachment.

2. 2.Mix ingredients

   Secure the lid and whisk the mixture for about 10 seconds until all ingredients are well combined.

3. 3.Emulsify with oil

   With the food processor motor running on high, slowly pour 1 1/2 cups of chilled vegetable oil through the feed tube in a long, thin, steady stream. This process should take approximately 1 minute to ensure proper emulsification and thickening.

4. 4.Check consistency and season

   Once all the oil is incorporated and the mayonnaise is thick and creamy, stop the processor. Taste the mayonnaise and add more salt or pepper if desired, then give it a quick mix to incorporate.

5. 5.Store

   Transfer the homemade mayonnaise to an airtight container and store it in the fridge for up to 2 weeks.