To prepare the mayonnaise, place the egg yolks (at room temperature) in a high-sided bowl, add a few drops of lemon juice, and begin whipping them lightly with an electric hand mixer at medium speed to give the yolks some body.
Begin pouring in the vegetable oil in a slow, steady drizzle over several additions without rushing, to avoid breaking the emulsion. Add a small splash, wait until it is fully incorporated, and then drizzle in a bit more. It is crucial not to pour the oil in all at once, or the mayonnaise will split. Once you have added about 40–50% of the oil, the mixture will become quite thick; loosen it up by adding the remaining lemon juice a little at a time.
Finish drizzling in the rest of the oil in multiple additions. Once the mayonnaise is fully emulsified and fluffy, add the salt, a pinch of black pepper, and 1 ½ teaspoons of white wine vinegar, then mix again with the hand mixer for just a few seconds at medium speed.
Your mayonnaise is ready; gently transfer it into a small bowl and enjoy as desired.
