Classic Homemade Mayonnaise

1.In a medium bowl, whisk together the egg yolks, Dijon mustard, and white wine vinegar until well combined and slightly thickened.

2.Begin to add the oil very slowly, just a few drops at a time, while continuously whisking the mixture. This is crucial to emulsify the mayonnaise properly.

3.As the mixture begins to thicken and emulsify, you can gradually increase the oil flow to a thin stream while continuing to whisk vigorously.

4.Once all the oil is incorporated and the mayonnaise is thick and creamy, whisk in the lemon juice, salt, and pepper to taste.

5.If the mayonnaise is too thick, you can thin it out with a teaspoon of water or more lemon juice until you reach your desired consistency.