Put 2 large egg yolks, 1 teaspoon white vinegar, a pinch of salt, and a pinch of pepper into a large bowl (if whisking) or a tall, narrow container (if using an immersion blender).

Begin beating the yolks with a whisk, hand mixer, or immersion blender. Start adding the 7 fl oz vegetable oil drop by drop while continuously whisking or blending; keep the oil flow very slow at first to form a stable emulsion.

Once the mixture begins to thicken and emulsify (you will see it become creamy and hold together), continue adding the remaining oil in a thin, steady stream while you keep whisking or blending until all 7 fl oz are incorporated and the mayonnaise is thick.

While whisking or blending and after the emulsion has formed, add 2 tablespoons lemon juice a little at a time and mix until fully combined.

Taste and adjust with additional pinch(es) of salt or pepper if needed.

Use the mayonnaise immediately or transfer to an airtight container and refrigerate. Store in the fridge for a couple of days.