Jackie's secret recipe! Makes approx. 1 cup
Place the egg yolk in a shallow bowl and whisk until it lightens to a lovely lemon yellow.
Whisk in the mustard, salt, pepper, vinegar and lemon juice.
You must drizzle the oil into the egg mixture extremely slowly, whisking it all the while. To be exact on just how slow, set a timer for four minutes. During that 4-minute period, you should whisk in no more than ¼ cup of the oil. After that initial period, you can drizzle in the remaining ½ cup a bit faster (about 2 minutes), whisking steadily the entire time.
Use immediately or store covered in the refrigerator for up to two days.
Serving Size 1 Cup