Combine egg yolk, lemon juice, white wine vinegar, Dijon mustard and salt in a large bowl and whisk for thirty seconds.
Measure out ¼ cup of olive oil and add it to the egg mixture - a few drops at a time - while constantly whisking. (This will take approximately 4 minutes.)
Gradually add the other ½ cup of oil in a very slow stream, again whisking continually until thick and creamy. (This should take another 8 minutes.)
Cover and store in fridge for up to five days.
Notes
EVOO is not recommended for this recipe; the flavor is too strong.
A bigger bowl makes will maximize your whipping effort.
Adapted from Bon Appétit April 2008
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2016/07/how-to-make-mayo/