Homemade Mayonnaise

From Mark Bittman’s How to Cook Everything

Ingredients

• 1 egg yolk, room temperature
• 2 teaspoons Dijon mustard, room temperature
• 1 cup neutral oil, like grapeseed, corn, or extra virgin olive oil
• salt
• 1 tablespoon sherry vinegar, white wine vinegar, or freshly squeezed lemon juice (I use white distilled)

Instructions 

Put the yolk and mustard in a medium bowl (or bowl of stand mixer). Beat together with a wire whisk. Begin to add the oil in dribbles as you beat, adding more as each amount is incorporated. You'll notice when a thick emulsion forms, then you can add the remaining oil a little at a time.