01Eggs are temperedFresh egg yolks are brought to room temperature and whisked until pale.
02Oil is emulsifiedOil is slowly drizzled in while whisking to form a thick, stable emulsion.
03Acid is balancedLemon juice and vinegar are added to brighten the flavor.
04SeasoningSalt and mustard are whisked in for a balanced, savory finish.
05Final blendingThe mayo is blended until silky smooth with a rich, creamy body.
06Bottled freshThe mayonnaise is chilled, bottled, and sealed to lock in freshness.
