Makes 1/4 cup
1 large egg yolk
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup medicated olive oil
Combine egg yolk then add lemon juice, vinegar, ( must be done in that order) into a blender. Add mustard, and 1/2 teaspoon salt . Gradually add oil in very slow thin stream, Blend until the mayonnaise is thick and creamy, about 8 minutes . Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled. Variation: add 1 minced garlic clove or other spices to the egg mixture.
Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
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