Step 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.

Step 2: Mix ingredients

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

Step 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.

Step 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.

Step 5: Store

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

• Store homemade mayonnaise in an airtight container in the fridge for up to 2 weeks.

• Add fresh garlic to the food processor with the egg yolks to make garlic aioli.

• Add chili for a slightly spicy mayonnaise.