With the food processor or blender running continuously, pour in the oil very slowly in small amounts at first to start the emulsion process. Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.
When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Add about 50% of the oil at this time.
Then continue until the remaining 1 1/2 cups of oil are incorporated. You may not need to use all the remaining oil at this time.
Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to thin. The mayonnaise may be used at this point, or you can process in some of the remaining oil for a thicker sauce.
Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week. The fresher the eggs used, the longer the mayonnaise will keep.
Makes approximately 2 to 2 1/4 cups.
* Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens.
* Important note on raw eggs: Elderly, pregnant women, people with weakened immune systems and infants should avoid raw eggs. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
** Some people like to use vinegar in place of the lemon juice. I personally like the flavor of the freshly-squeezed lemon juice.
*** For a basic mayonnaise, use an oil with a mild flavor oil that will not overpower the other ingredients. If you plan to refrigerate your mayonnaise, then choose a refined oil such as pure olive oil or sunflower oil. An unrefined oil, such as extra virgin olive oil, will solidify when chilled and cause separation later as it returns to room temperature.
Homemade Mayonnaise Recipe: https://whatscookingamerica.net/sauces_condiments/homemademayonnaise.htm