2 Large Eggs, room temperature
2 1/2 Cups Extra Light Olive Oil
1 Teaspoon Ground Mustard Seed
1 Teaspoon Salt
4 Tablespoons Freshly Squeezed Lemon Juice, room temperature
Place ½ cup of oil in a food processor, then add the eggs, ground mustard, and salt.
Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
With the food processor running, slowly drizzle in remaining oil until mixture is emulsified and thick, about 60-90 seconds.
With the food processor still running, add the lemon juice, and mix briefly, about 5-10 seconds, until incorporated.
Transfer homemade mayo to a container with a lid until ready to use. Store in refrigerator for up to 4 days.