Mayonaise

· 1 large egg yolk
· 1 1/2 teaspoons fresh lemon juice
· 1 teaspoon white wine vinegar
· 1/4 teaspoon Dijon mustard (leave this out for sweet fruit salads)
· 1/2 teaspoon salt plus more to taste
· 3/4 cup oil, divided.  (The oil such as almond, olive or coconut will alter the flavor)
Preparation:
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes (mixture with thicken). Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
Variation:
To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the canola oil.