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Ingredients
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Mayonnaise Base
Oil
Finishing
Method
Mayonnaise Base
Bring ingredients to temperature
Ensure egg yolks are at room temperature (set out 20–30 minutes). Measure and have other base ingredients ready.
Combine yolks and emulsifiers
In a medium bowl or the bowl of a food processor, whisk or pulse together the 4 egg yolks, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon fine sea salt, and 1/4 teaspoon sugar until smooth and slightly thickened.
Oil
Start the emulsion
If using a bowl and whisk: begin whisking the yolk mixture vigorously. If using a food processor or immersion blender: run it on low speed. Very slowly, drop the oil in a thin, steady stream — literally a few drops per second at first — while constantly whisking or with the processor running. Do not pour quickly or the emulsion may break.
Continue adding oil
As the mixture begins to thicken and emulsify (it will take on a pale, creamy appearance), you can increase the oil flow to a slow, steady stream. Continue adding until about 1 3/4 cups of the oil have been incorporated and the mayonnaise is thick and glossy. If the mixture becomes too thick before all oil is added, add 1 teaspoon of cold water or a little extra lemon juice to loosen it, then continue.
Finish oil incorporation
If you used 1 3/4 cups and have oil remaining, add the remaining oil slowly to reach desired richness and texture. For a lighter texture, stop at 1 to 1 1/2 cups total oil; for regular mayonnaise, use the full 2 cups added slowly.
Finishing
Adjust seasoning and texture
Once all oil is incorporated, taste and adjust acidity and salt. Whisk in the additional 1 tablespoon fresh lemon juice, 1/4 teaspoon freshly ground black pepper, and up to 1 tablespoon cold water if the mayonnaise is too thick. Add more salt or lemon juice to taste.
Stabilize and chill
Transfer the mayonnaise to a clean jar or airtight container. Cover and refrigerate for at least 1 hour to allow flavors to meld and to chill. Homemade mayonnaise will keep in the refrigerator for up to 3 days. Always use clean utensils to remove mayonnaise.
If emulsion breaks
If the mayonnaise splits (looks curdled or oily), rescue it by whisking 1 teaspoon of warm water in a clean bowl and then very slowly whisking in the broken mayonnaise, or start with a fresh egg yolk in a clean bowl and slowly whisk the broken mayo into it until it comes together.