1 large egg yolk, room temperature
1 teaspoon fresh lemon juice (lemon juice may be substituted with vinegar)
1 ½ teaspoons white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup sunflower oil or olive oil
- Whisk the egg yolk vigorously until thick and sticky (2-3 minutes), then whisk in the vinegar, lemon juice (if using) mustard, and 1/2 teaspoon salt in medium bowl for about 30 seconds.
- While constantly whisking, add oil, one drop at a time, using a teaspoon until ¼ cup of oil has been whisked into the yolk mixture. The mixture should be thick like heavy cream.
- Now, gradually add remaining 1/2 cup oil in thin stream, whisking constantly, until mayonnaise is thick.
- Cover and chill.
Can be made up to 2 days ahead. Keep chilled.