Mayonnaise

• 1 egg yolk
• Salt and freshly ground white pepper to taste
• 1 tablespoon Dijon-style mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon white-wine vinegar
• 1 cup vegetable or olive oil or a blend of both

1. Place the yolk in a mixing bowl and add salt, pepper, mustard, lemon juice and vinegar.
2. Beat vigorously with a wire whisk or electric beater.
3. Start adding the oil gradually, beating and adding oil until all is used.
4. Taste for seasoning.
5. If mayonnaise is not used immediately, beat in a tablespoon of water.
6. This will help stabilize it and slow its breaking when stored in the refrigerator.

egg yolk, salt, mustard, lemon juice, whitewine vinegar, vegetable

Taken from cooking.nytimes.com/recipes/4599 (may not work)