Mayonnaise

 Yield: ~1 Cup
Ingredients

1 egg yolk, room temperature
1/2 teaspoon lemon juice
1/4 teaspoon Dijon mustard
3/4 cup vegetable oil
1/2 teaspoon fine salt

Method:
  1. In a medium bowl, whisk yolk to ribbon-consistency.
  2. Whisk in lemon juice, and mustard in a bowl.
  3. Gradually add the oil into a thin stream, constantly beating with a whip, until oil is incorporated and the mayonnaise is smooth and thick.
  4. Season with salt.
  5. Keep refrigerated 2-3 days.