1 large egg yolk
1 tablespoon fresh lemon juice
1 teaspoon white vinegar
1/2 teaspoon of prepared mustard
3/4 cup canola oil
1. Place first 4 ingredients in a bowl and whip until blended together
2. Add 1/4 cup of the oil in 1/4 teaspoon increments whipping constantly (about 7 to 10 minutes)
NOTE: this step was the key to my ultimate success in making homemade mayonnaise. When recipes tell you to add oil slow they really mean extremely slow. Adding oil in 1/4 teaspoon increments finally made me realize just how slow I needed to add oil. I don't think I can pour a thin stream slow enough. Maybe someday.
3. Add the rest of the oil in a very slow stream or 1 tablespoon increments and continue
whipping by hand or switch to immersion blender.
Use within 3 days.