1. Place the eggs, egg yolks, lemon juice, Dijon mustard, kosher salt and sugar in the blender jar. Select MANUAL/SPEED 10 and blend for 10 seconds. Stop the blender and remove the filler cap.
2. Return to SPEED 10 and use the emulsion cup to slowly drizzle the oil into the blender while the blender is running. (The emulsion will begin to thicken once the amount of oil is increased.)
3. Once the mayonnaise is thick and glossy, stop the blender, (Transfer the mayonnaise to an airtight container and refrigerate for up to 3 days.)

Variations:

For 32 oz blender:
If using the 32 ounce (947ml) blender jar. reduce all ingredients in half and follow directions above.

Sriracha Mayo
Add 1 ½ teaspoons (or more to taste) Sriracha (Asian-style hot sauce) and ½ teaspoon soy sauce to the blender with the other ingredients.

Aioli
Add 4 or 5 minced garlic cloves to the blender with the other ingredients.

Pro Tip: How to Fix Broken Mayo
When the blender’s blades spin for too long, they can cause the sauce or spread to get too hot or overly blended. The dressing can then break—the oil will float to the top while the solid fats sink to the bottom. If you find yourself with a broken mayonnaise, here’s how to fix it:

1. Transfer the broken mayonnaise to a liquid measuring cup.
2. In the blender jar, place 1 tablespoon of water, lemon juice, or vinegar, and 1 egg yolk. Pulse to combine.
3. With the motor running, very slowly add your broken mayonnaise to the blender, starting with just a couple of drops and gradually increasing to a thin stream as it thickens.