How to make your own Mayo:

(1 cup)

1 egg yolk

2 teaspoons Dijon mustard

1 cup good-quality olive oil (not extra-virgin)*

Salt and pepper

1 tablespoon fresh lemon juice

Substitutions

Oil --> avocado oil

Acid --> white wine vinegar or sherry vinegar

1. MACHINE: Put yolk and mustard in a blender or food processor and turn the machine on. While it’s running, add the oil in a slow, steady stream. When an emulsion forms, you can add it a little faster (and scrape down the sides as necessary), until all the oil is incorporated.

1. HAND: Put yolk and mustard in a medium bowl. Beat together with a whisk. Begin to add the oil in dribbles as you beat, adding more as each amount is incorporated.

You’ll notice when a thick emulsion forms. Then you can add the remaining oil a little faster.