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1
PLACE EGG YOLK, MUSTARD, 1 teaspoon lemon juice, and salt in a mixing bowl and whisk together until mixture is smooth and thoroughly combined.
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2
To add the oil, start with one drop at a time and whisk constantly until the mixture begins to thicken; add remaining teaspoon lemon juice, then pour the oil in a very slow, steady stream and continue whisking until all the oil is incorporated and the sauce is thick and emulsified.
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3
Use immediately, or refrigerate in an airtight container for up to 1 week.
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4
Crack the side of a cold egg on a flat surfacenot on the rim of a bowl, which could shatter the shellthen use thumbs to pull it apart.
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5
Pour the yolk back and forth between the eggshell cups, letting the white run out into a bowl beneath.
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6
Then drop the yolk into a separate bowl.
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7
Transfer the white to a third bowl before repeating; if any yolk breaks and lands in the first bowl, you wont have to discard all the whites.
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8
To fix a broken emulsion (it will appear curdled), put 1 teaspoon of water (cold if its a warm emulsion, warm if its cold) in a bowl.
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9
Whisk sauce into water until its smooth and creamy again.
