So simple - so much better than store bought. I only make it with freshly harvested eggs from a friend's hens. Raw eggs -- use your best judgment.
(Adapted from Mark Bittman NYTimes Diner Journal)
1 whole egg
2 teaspoons Dijon mustard (optional - I usually leave it out)
1/2 teaspoon Salt (adjust to taste)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 cup neutral oil, like grapeseed or extra virgin olive oil, or a combination
Put the egg, (mustard), salt, lemon juice and vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole in the insert -- the "food pusher" -- in the top.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Taste and adjust seasoning if necessary. Enjoy!