Also, I tried it in my food processor which has a gracious 14-cup capacity (love that thing), but it didn't work for this because it was just too big. I switched over to my handy stick blender, and finally things started happening. So if you have a large food processor, use the small bowl attachment, or try another mixing method.
- 1 large egg yolk, at room temperature
- 2 tsp white wine vinegar
- 1/4 tsp Dijon mustard
Put the yolk, vinegar, and the mustard in a bowl, blender, or food processor. Whisk or whir to blend. Drop by drop (literally!! don't go to fast here...) start adding the oil, mixing all the while. When you've got about 1/4 cup oil beaten in and the mix is starting to look like mayonnaise (around 4 minutes or so), you can add the remaining oil more steadily, but still slowly. Use at least 1/2 cup oil, and up to about 1 cup to get the consistency you want. We only used the minimum 1/2 cup oil, and we liked how thick and flavorful the result was.
- 1/2-1 cup oil, mild (such as grapeseed or canola) or more flavorful (we used olive), or a combination