Photo by Eva Kolenko
1 large egg yolk
1¼ teaspoons kosher salt
1 teaspoon lemon juice, freshly squeezed
1 teaspoon Dijon mustard
¾ cup neutral-flavored oil, such as canola or safflower
¼ cup infused olive oil
In food processor, pulse yolk, salt, lemon juice and mustard. With motor running, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, begin adding the oil in a thin stream. Correct seasonings. Makes about 1¼ cup.