Makes 1 cup
1 large organic egg yolk
1/2 teaspoon coarse ground sea salt
1 teaspoon filtered water
2 teaspoon fresh lemon juice
1 cup extra light olive oil
Add the yolk, sea salt, water and lemon juice to a large bowl (the bigger, the better) and whisk to combine.
Note: Be sure your bowl has a rubber bottom or you twist a dish towel into a ring around the base to keep the bowl from moving as you whisk.
Measure out the oil in a measuring cup that will be easy to pour in a steady stream (I prefer to use my 2-Cup Pyrex measuring cup).
Drizzle in a few drops of oil and whisk to combine with the yolk mixture, add a few more drops to establish the emulsion.
Add in the oil at a slow drizzle and whisk continuously.
The mixture should be thick enough to cling to your whisk.
This step should take anywhere between 7-10 minutes to complete, take your time with the oil stream.
Think turtle speed, slow and steady.
Use a spatula to transfer your mayonnaise to a glass dish or container with a lid such as a mason jar.
Cover and store in the refrigerator for up to a week.