Start by gathering all your ingredients on the countertop. Make sure your egg is at room temperature for a smoother emulsion.
In your mixing bowl, whisk together the pasteurized egg yolk, distilled vinegar, and mustard until well combined.
Begin to drizzle in the oil gradually while whisking continuously.
Once you’ve incorporated all the oil and achieved a creamy texture, mix in the lemon juice or an additional teaspoon of vinegar.
Add salt to taste, and if desired, a pinch of cayenne pepper for a little kick.
If your mayonnaise is too thick, you can whisk in a teaspoon of water at a time until you reach your desired consistency.
Transfer your homemade mayonnaise into a clean storage container. It can be kept in the refrigerator for up to a week.
