(Makes approx. ¾ Cup)

 INGREDIENTS
1 Large Egg
1 ½ Tsp Fresh Lemon Juice
1 Tsp White Vinegar
¼ Tsp Dijon Mustard
½ Tsp Salt
¾ Cup Vegetable Oil (for Mayo) or Olive Oil (for Aioli)
1 Minced Clove of Garlic (for Aioli)

METHOD

1. Combine yolk, lemon juice, vinegar , mustard and salt (if making aioli, add the minced garlic as well)
2. Whisk until blended and turns bright yellow, about 30 seconds.
3. Add oil (vegetable oil for mayonnaise and olive oil for aioli), a few drops at a time using ¼ cup measure while whisking, about 4 mins.
4. When this is well incorporated, add the additional ½ cup oil in a steady stream while whisking until thick, about 8 mins.
5. Cover and chill in the fridge.
6. Can be made 2 days ahead.