Homemade Mayonnaise

Combine the olive oil and vegetable oil in a liquid measuring cup or bowl; set aside.

Whisk the egg yolk, vinegar abd 1/2 teaspoon salt in a small nonreactive bowl.

Set the bowl with the yolk mixture on a damp kitchen towel to steady it.

Drizzle in the oil mixture very slowly, whisking constantly. (The mixture will begin to thicken after about half of the oil is added; if at any point the oil is not incorporating, stop drizzling and whisk until smooth).

Refrigerate in an airtight container for up to 4 days.

*This recipe courtesy of Food Network Magazine.*