To make the mayonnaise by hand; place the egg yolks and the mustard in a clean bowl. Whisk with a balloon whisk to blend. Drizzle 1 teaspoon of the oil at a time and whisk until well blended in. It is very important not to add the oil too much at a time.
Continue adding the oil, whisking thoroughly between each addition, until the sauce emulsifies and thickens after a few minutes. Stop adding the oil when the mayonnaise has reached the desired consistency. You may not need to use all the oil. If the mayonnaise becomes too thick, add a little warm water and mix well.
Season with paprika, sea salt, ground white pepper and lemon juice. Whisk briefly to mix well.
To make the mayonnaise using a food processor; place the egg yolks and mustard into the bowl of a processor. Pause to blend for a few seconds.
Turn the processor on and with the motor running; add the oil in a thin and steady stream through the top of the lid thru the hole. The consistency of the mixture will emulsify into a thick, rich sauce as you continue blending. Stop adding oil when the mayonnaise has reached the desired consistency. You may not need to use all the oil. If the mayonnaise becomes too thick, add a little warm water and mix well.
Open the lid and season with salt, pepper, paprika and lemon juice. Blend the mixture briefly and is ready to use.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/homemade-creamy-mayonnaise/