Put egg yolks, salt, sugar and mustard in food processor. Start food processor on a low speed and let ingredients combine.Meanwhile, measure 6 oz of organic olive oil ( I prefer first cold pressed olive oil) and add it slowly, drop by drop, to the egg mixture. Increase the speed of the food processor to high.Keep adding oil drop by drop. Once the mixture begins to thicken you don't have to keep adding oil drop by drop, you can add more, but do it slowly, making sure the olive oil is well incorporated in the mixture.TIP: adding olive oil is the most important stage in the mayonnaise preparation process. Oil tends to naturally separate from the rest of the ingredients if added all at once. However, if you add the olive oil slowly, it bonds with the other ingredients and prevents separation. It's called emulsifying.Add lemon juice of one organic lemon. If you don't have a lemon, you can substitute it with 1 tablespoon of organic white wine vinegar.