1 egg

3 tbsp (45 ml) Dijon mustard

1 tbsp (15 ml) cider vinegar

1 cup (250 ml) vegetable oil

1 tbsp (15 ml) water

In a bowl, whisk together the egg, mustard and vinegar. Add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil, whisking continuously. Stir in the water. Season with salt and pepper. Refrigerate until ready to serve.

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