Classic Homemade Mayonnaise

Directions

1. 1
   Combine the oils in a large glass measuring cup.
2. 2
   In the bowl of a food processor, add the eggs, mustard, and 3/4 teaspoon of salt.
3. 3
   Process until the mixture is foamy and pale, about 1-1/2 minutes.
4. 4
   With the machine running, add the oil, drop by drop, until the mixture starts to thicken (about 1/2 cup of oil total); do not stop the machine at this point or the mayonnaise may not come together.
5. 5
   Add the remaining oil in a slow, steady stream.
6. 6
   When all of the oil has been incorporated, slowly add the lemon juice.
7. 7
   Taste and adjust the mayonnaise for seasoning.
8. 8
   Fresh mayonnaise can be kept, refrigerated, in an airtight container for up to 5 days.