Ingredients are merely 1 egg yolk for every 8 ounces vegetable oil with salt and fresh lemon juice to taste and a touch of mustard.

Break up the egg yolk in a bowl with a whisk adding a touch of mustard to help the emulsification process.  Once the yolk is broken up add the oil in a very thin stream whisking all the way. If it looks a little thick add drops of lemon juice or water, tasting as you go so that the lemon does not become overpowering.  Once all the oil is incorporated season with salt and more lemon juice if desired.

If your mayo breaks, which means that it looks more watery than like mayo, use another yolk in another bowl and add the broken mixture in a stream along with more oil so the egg flavor is not overpowering.

This mayo will taste great (with all the whisking you put in) and will last about 3-4 days in the fridge.