Makes 300ml/½ pint/1¼ cups
2 medium (US large) egg yolks, at room temperature
2 tsp lemon juice or white wine vinegar
1 tsp Dijon mustard
a pinch of sugar
300ml/½ pint/1¼ cups olive oil
salt and ground black pepper
1 Put all the ingredients except the oil and seasoning in a food processor. Pulse briefly until pale and creamy.
2 With the motor running, add the oil through the feed tube, in a steady stream, until the mayonnaise is thick. Thin, if needed, with a little hot water. Season to taste.
3 Store the mayonnaise in a screw-topped jar in the refrigerator for up to three days.