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Step 1. Prepare the egg yolks.
Mash the hard-boiled yolk in a medium mixing bowl until smooth. Add the two raw yolks and whisk until the mixture is creamy and fully combined.

Step 2. Begin the emulsion.
Add the olive oil a few drops at a time, whisking vigorously. This slow start is essential for creating a stable emulsion and preventing the mayonnaise from separating.

Step 3. Increase the oil flow.
Once the mixture begins to thicken, drizzle in the oil in a very thin, steady stream while whisking constantly. Keep whisking until all the oil has been incorporated and the mayonnaise is thick and creamy.

Step 4. Season.
Whisk in the lemon juice and add salt to taste. Adjust both as needed depending on your preference for tang and seasoning.

Step 5. Serve or store.
Transfer the mayonnaise to a clean jar with a tight-fitting lid and refrigerate immediately. For best quality and food safety, use within 3–4 days. If made with pasteurized eggs, it may last up to 1 week. Discard if it develops an off smell or unusual appearance.