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By hand:
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Whisk together the yolk and Dijon until frothy.
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Continue to whisk vigourously while pouring in the oil in a slow, steady stream (see tips below).
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Add the vinegar, lemon juice and salt and pepper to taste.
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In a food processor:
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Place the yolk and Dijon in the small bowl of a food processor (see tips below).
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Pulse 3 or 4 times to blend, scraping down the sides of the bowl if necessary.
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With the motor on, pour the oil through the food chute in a slow and steady stream.
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Once all of the oil is incorporated and the mayonnaise is thickening, remove the mayonnaise to a bowl.
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Stir in the vinegar, lemon juice and salt and pepper to taste.
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Tips:
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Have all of the ingredients at room temperature.
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Everything emulsifies better at room temperature.
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Create a donut-ring with a tea towel to rest the bowl in.
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It will hold the bowl in place on the counter, and leave both of your hands free to whisk in the oil.
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I find the 12-cup bowl of my food processor too big to make a single yolk mayonnaise.
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A double batch works fine, but I also have a smaller bowl and blade that fit into the main bowl.
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I use that for single batches.
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Store covered in the fridge until ready to use.
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It will keep for 3 days.
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This recipe is a starting point.
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The world is your oyster when you have a fresh batch of mayo, some herbs, spices and some imagination.
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One final note: commercially prepared mayonnaises and sandwich spreads contain preservatives that extend the life of the product.
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Homemade mayos made with raw egg yolks should be used with common sense.
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Store, covered, in the fridge, for up to 3 days; discard after that.
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Products made with this mayo (sandwiches, potato salads, etc.)
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should be kept cool at all times (i.e.
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not in a knapsack in a hot, stuffy cloakroom at school).
