Step 1

Prep egg yolks: Whisk the egg yolks in a bowl or measuring jug until pale in color, fluffy and increased in volume (about 2-3 minutes of vigorous whisking). Add the mustard and beat for 1-2 more minutes. (Depending on the size of your bowl/measuring jug, you may need to tilt it to whisk this smaller amount properly.)

Step 2

Add half of the oil: Start to slowly pour the oil into the eggs while continuously whisking fast. I pause the oil after each tablespoon or so to fully incorporate the oil in the bowl before slowly pouring in more.

Step 3

Loosen mixture: Once about half of the oil has been added, stop pouring in more. Whisk in 1 tablespoon of the vinegar to loosen the mixture (it will also turn paler in color).

Step 4

Add remaining oil: Once the vinegar has been whisked in, slowly pour in the remaining oil, constantly whisking well.

Step 5

Season: Once you have incorporated and emulsified all of the oil, you should have a very thick mayonnaise. Season with lemon juice, more vinegar (or pickle juice) and salt to taste. Keep the mayonnaise refrigerated at all times and use within 5 days.