Crack your eggs in a bowl and scoop up the yolks one at a time in your hands. Then, separate your fingers so the white will drop back into the bowl.
If using a stand-alone mixer, pour the oil in drop by drop. If using a hand-held or electric whisk, it might be helpful to have someone pour for you, or at least to have something holding your mixing bowl steady as you whisk.
The mayonnaise can be stored for up to 5 days in an airtight container in the refrigerator. Do not leave out for more than an hour during use, especially in hot weather.
