• 1 tablespoon (15 ml) lemon juice or
• White wine vinegaror
• 1 egg yolk or
• 1 whole egg (depending on method chosen)

In a medium bowl, whisk together the lemon juice, egg yolk, mustard and salt. Add the first third of the oil drop-by-drop, whisking constantly. When the emulsion begins to form, add the remaining oil in a thin, steady stream, whisking constantly. Season with pepper.

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