Instructions

• In a medium bowl, whisk together 2 large pasteurized egg yolks and 1 3/4 teaspoons Dijon mustard until smooth and fully combined.
• Begin whisking vigorously and add the 1 1/2 cups neutral-flavored oil (canola or vegetable) a few drops at a time, whisking constantly so the mixture starts to thicken and form an emulsion.
• Once the mixture is noticeably thickened and stable, continue to add the remaining oil in a very thin, steady stream while whisking continuously until all the oil is incorporated and the mayonnaise is thick and creamy.
• Add 2 tablespoons unseasoned rice vinegar, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons granulated sugar plus more to taste, and 1/2 teaspoon kosher salt to the bowl.
• Whisk until the acid, sugar, and salt are fully incorporated and taste; adjust sweetness by adding a little more sugar if desired.
• Transfer the mayonnaise to a clean, airtight container and refrigerate. Use within a few days.