- 1 egg yolk
- 1/2 tsp. fine salt
- 1/2 tsp. dry mustard
- 2 tsp. fresh squeezed lemon juice
- 1 tbsp. white wine vinegar
- 1 c. olive oil (for milder flavor, use avocado or canola)
In a bowl, whisk together the egg yolk, salt, mustard, lemon juice, and vinegar until blended, about 30 seconds.
Start whisking briskly, and very slowly pour in 1/4 c. of the oil (a few drops at a time) until the oil is incorporated.
When the mayonnaise emulsifies and starts to thicken, you can start to pour in the oil in a thin stream as you continue whisking.
Taste and adjust seasonings if necessary.