1. Beat the egg yolks into a bowl, add powdered sugar and salt, and beat with a whisk
2. Whip until the volume of the egg yolk swells, the color becomes lighter and thicker
3. At this point, add a little oil and beat with a whisk to make the oil and egg yolk completely merge. Continue to add a small amount of oil. At the beginning, it is best to have enough patience. You must not add too much oil each time, and use a whisk while adding. You will find that with the addition of a little bit of oil, the yolk will not become thinner, but will become thicker and thicker.
4. At this time, because the sauce is too thick to stir, we add about 3 grams of lemon juice and continue stirring. After adding lemon juice, the sauce in the bowl will become thinner. At this time, we repeat the process of adding oil a few times and stirring, and then adding lemon juice to dilute it until the 150 grams of oil and 15 grams of lemon juice are all added, and the mayonnaise is ready.
