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Process egg and yolks together for one minute.
While machine is running, add dry mustard, salt, and 1 teaspoon of the lemon juice.
With the machine running, start dribbling in the oil in a stream of droplets, continuing until half of the oil has been added and the mixture thickens.
Thin out the mixture with a little more lemon juice. Then dribble in the rest of the oil.
Season to taste with more salt and lemon juice, if desired. Store in refrigerator.
**I find EVOO to be too strongly flavored for this. Light olive oil is neutral. Avocado oil can be used, but use less (1-¾ cups or so) or mayo will end up too thick.