Makes 2 cups
Prep time: 5 minutes
Total time: 15 minutes

Ingredients

1 tablespoon white vinegar
1 teaspoon Dijon mustard
1 large egg yolk
½ lemon, zested
kosher salt, to taste
2 cups|473 ml vegetable oil

Directions

Place the vinegar, mustard, egg, lemon zest, and salt in the bowl of a blender. With the motor slowly running, drizzle in the oil until emulsified. Season with salt. The mayonnaise will keep, refrigerated, for up to 2 weeks.

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