Whisk egg yolk, mustard, salt and sugar together in mixing bowl.
In separate bowl, combine vinegar and lemon juice. Slowly pour HALF of the vinegar/lemon mixture in a steady stream into the egg mix, making sure to whisk briskly until completely combined.
Slowly add HALF of the olive oil in a thin, steady stream, while whisking quite briskly. Once you're added half of the olive oil, set oil aside.
Continue slowly streaming in the remaining vinegar/lemon mixture, whisking briskly while adding.
Now stream in the rest of the olive oil, whisking continuously the entire time you pour it in.
Once all ingredients have been completely blended together, let the mayonnaise sit at room temperature on the counter for about an hour. After that time is up, cover the container and place in the refrigerator. Mayonnaise will keep for about a week in the refrigerator.
When ready to use, just give it a quick stir, and you're ready to go! Enjoy!
Recipe Notes
If you are pregnant, I suggest using pasteurized eggs for this recipe.
Nutrition Facts
Homemade Mayonnaise
Amount Per Serving (1 Tablespoon)
Calories 16Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 12mg4%
Sodium 76mg3%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.