Homemade Mayonnaise

1. Combine Base Ingredients

In a medium bowl, whisk together one large room-temperature egg yolk, two teaspoons of fresh lemon juice, a teaspoon of Dijon mustard, a quarter teaspoon of kosher salt, and a teaspoon of cold water until frothy.

2. Emulsify with Oil

Slowly drizzle in three-quarters of a cup of neutral oil, like safflower or canola, while whisking vigorously. Continue to whisk until the mixture thickens and emulsifies, and all the oil is fully incorporated.