Mayonnaise

• 1 large egg yolk
• 1 tbsp Dijon mustard
• Salt and freshly ground pepper

Bring ingredients to room temperature. Whisk the egg yolk, mustard and seasonings in a bowl. Add the oil drop by drop at first, then in a thin, steady stream, whisking continuously until thickened and emulsified. Whisk in wine vinegar to taste. Store, covered, in the refrigerator for 3-4 days.