Making Mayonnaise

Have everything at room temperature. Whisk one egg yolk with a teaspoon of mustard, a pinch of salt and a teaspoon of lemon juice. Add 250 ml of neutral oil drop by drop at first, whisking all the time, until it thickens. Then you can pour in a thin stream. If it gets too stiff, thin it with a few drops of water. If it splits into oily liquid, start over with a new yolk in a clean bowl and whisk the broken mix into it slowly. With a stick blender in a tall jar, it takes 30 seconds.