Silky homemade mayo whipped from egg yolks and oil, brightened with lemon and Dijon.
4 steps, about 10 minutes start to finish.
Whisk egg yolks, lemon juice, and mustard together in a bowl.
Very slowly drizzle in oil while whisking constantly to emulsify.
Continue until all oil is incorporated and mayo is thick.
Season with salt.
“Add the oil a few drops at a time to start, whisking the whole while. Pour it too fast and the emulsion breaks, leaving you a greasy split mess instead of thick mayo.”