1 fresh egg yolk
Pinch of kosher salt
3/4 cup mild olive oil or salad dressing oil
3 teaspoons lemon juice or rice vinegar
To begin making the emulsion, whisk or process (in a food processor or blender) the salt and about a tablespoon of the oil into the egg yolk. When the emulsion begins to stiffen, add all of the remaining ingredients except oil. Then start adding oil, a few drops at a time, whisking or processing constantly, in order to thin the stiff emulsion to a creamy consistency. Homemade mayonnaise is more luscious than store-bought versions that contain stabilizers, but it will also tend to separate, or "break," in the refrigerator. If necessary, re-emulsify the mayo by stirring in a few droplets of water until it's nice and creamy again.