1 egg yolk
1 1/2 cups of extra virgin olive oil (if you prefer, go ahead and do 1/2 extra virgin, and 1/2 vegetable if you feel that the olive-y taste will be too strong for your liking)
1/2 tsp fine salt
2 tbsp lemon juice
1 clove of garlic, finely chopped, or grated with a microplane
1 plastic squeeze bottle, or something with a spout for easy&controlled pouring
1 whisk, or electric hand mixer
-first of all, please be sure to use FRESH eggs. If you’re still a little weirded out by the fact that you’ll be eating egg yolk, use pasteurized eggs. Okie?
-Put oil into squeeze bottle (I didn’t think I had to write this step, because you already knew that, right? Ah well.. JUST IN CASE)
-Place egg yolk, and salt into bottom of bowl, and start whisking. After the egg yolk has broken up and the salt is dissolved, start adding the oil DROP BY DROP
-The mixture should start to look thick and almost gelatinous.. this mean an emulsion has formed. Hooray!
-Stick to adding the oil DROP BY DROP
-After all of the oil has been incorporated, add lemon juice and garlic, and mix
More explanations, pictures, and shenanigans over at Savory Notes