Drop the egg yolks, lemon juice, dijon, sea salt and black pepper into a food processor. Pulse it for 10 seconds to combine.
Slowly add, in a thin steady stream, the oil a 1/4 cup at a time while your food processor is still running. (My food processor has a tiny hole where I can add 1 tbsp of liquid at a time and it will make sure to add the liquid in a thin steady stream)
Keep pulsing until all of the oil has been added and your mayonnaise has thickened.
Here, you can add any spices you want.
Once the mayo is done, transfer it to a jar/tupperware and refrigerate. It will keep good for about 1 week.
If you break your mayo (by adding the oil too fast), put 1 tbsp of water into a bowl and the broken mayo a little at a time while whisking it with the water. It'll turn back into mayo instantly!
Get the Equipment used here: KitchenAid KFC3511ER 3.5-Cup Food Chopper - Empire Red