• Before You Start: This recipe calls for pasteurized egg yolks. If unavailable, use the freshest organic eggs possible, or pasteurize them at home using my How to Pasteurize Eggs at Home tutorial.
• Gather all the ingredients. Make sure the egg yolks are at room temperature.

  Nami's Tip: If you reduce the ingredient amounts, there won’t be enough volume for the food processor or blender to do its work, so use an immersion blender instead.
  
• Place 2 pasteurized egg yolks and 2 tsp Dijon mustard into the bowl of a small (3-cup) food processor or a blender. Process for 20 seconds, until smooth and pale.

  Nami's Tip: Mustard adds flavor and helps stabilize the emulsion so the mayonnaise doesn't break.
  
• With the processor running, SLOWLY drizzle about one-third of the 1½ cups neutral oil in a thin, steady stream as the mixture thickens.

  Nami's Tip: If you add the oil too fast, it won’t emulsify.
  
• Add 1 tsp Diamond Crystal kosher salt, 2 tsp sugar, and ½ tsp dashi powder, then process for 5–10 seconds to combine.
  
• With the processor running again, slowly drizzle in another one-third of the oil in a thin, steady stream until fully emulsified.
  
• With the processor still stirring, drizzle in 2 Tbsp rice vinegar (unseasoned) and 4 tsp fresh lemon juice, followed by the remaining one-third of the oil in a thin stream. Process about 10 seconds, just until emulsified.

  Nami's Tip: Watch carefully—homemade mayo sets quickly, and over-blending can break your emulsion.
  
• Taste the mayonnaise and adjust with salt, sugar, or lemon juice to your liking. I personally added 2 more teaspoons of sugar for a total of 4 teaspoons for one batch. Transfer the mayonnaise to an airtight container.
  

To Store

• Store the airtight container in the refrigerator for about 4 days.