Measure out the oil in a measuring cup that will be easy to pour in a steady stream (I prefer to use my 2-Cup Pyrex measuring cup).

Drizzle in a few drops of oil and whisk to combine with the yolk mixture, add a few more drops to establish the emulsion.

Add in the oil at a slow drizzle and whisk continuously. The mixture should be thick enough to cling to your whisk. This step should take anywhere between 7-10 minutes to complete, take your time with the oil stream. Think turtle speed, slow and steady. Use a spatula to transfer your mayonnaise to a glass dish or container with a lid such as a mason jar.

Cover and store in the refrigerator for up to a week.