Homemade Mayonnaise

All store-bought Mayonnaise is horrible. Most homemade mayonnaise is also horrible.
Except for this one. Tangy, smooth, easy to make - if you follow the directions...

Instructions: First, mortar and pestle to fresh grind the mustard seeds. Don't use powdered mustard (it loses its zest - and certainly not prepared mustard...)
In a glass bowl, combine and whisk egg yolk and dry ingredients. 
In a separate bowl, combine lemon juice and vinegar a thoroughly whisk half into the yolk mixture. 
Start whisking the yolk mixture briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit. Once you reach that point, increase the oil flow to a thin, constant stream. When half of the oil is in, add the rest of the lemon juice/vinegar mixture into the emulsion. Then continue whisking until all of the oil is incorporated. 
Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

Item Amount
Main Ingredients:
Egg yolk 1 each
salt, fine ½ tsp
Mustard seed½ tsp
Sugar¼ tsp
Fresh Lemon Juice 2 tsp
White Vinegar1TBS 
Light Oil (like corn, canola) 1 cup
Tips: It is all in the fresh mustard seed and technique. It has to form an emulsion or you are doomed! Also, use this in our Cole Slaw recipe.
Low-Fat Options: Nope.