Place the egg yolks, mustard and a gesture of salt in the food processor, mortar or bowl. Mix, then drizzle oil in very slowly, especially at the beginning so as you achieve an emulsified mixture. You can add up to 2½ cups oil; if you feel confident that the emulsification will hold, continue adding oil. If it is getting too thick add a splash of lemon juice and white wine vinegar; you can always add more oil. Season to taste.