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Put 2 pasteurized egg yolks and 2 tsp Dijon mustard into the bowl of a small food processor or a blender; I used a 3-cup food processor for one batch (yields 2 cups) of this recipe. Process for 20 seconds. Tip: Mustard adds flavor and helps to emulsify the mixture, reducing the risk of the mayonnaise breaking.
With the food processor running, SLOWLY drizzle about one-third of the 360 ml neutral oil in a thin, steady stream—about ½ cup oil for one batch of this recipe. The mixture will begin to thicken and come together. Tip: If you add the oil too fast, it won’t emulsify.
Add 1 tsp Diamond Crystal kosher salt, 2 tsp sugar, and 0.5 tsp dashi powder and give everything a whirl again.
Continue to slowly drizzle in another one-third of the oil in a thin, steady stream. I use the Stir setting while adding the oil.
Finally, add 2 Tbsp rice vinegar (unseasoned) and 4 tsp fresh lemon juice, and slowly drizzle in the remaining one-third of the oil and process for an extra 10 seconds, just until the ingredients are combined and emulsified. Tip: Don’t blend it for too long, as homemade mayonnaise comes together pretty quickly in the food processor or blender. When blended too long, the emulsion that brought the spread together is more likely to break, either from overprocessing or overheating.