1 large egg yolk
1 1/2 tsp. of fresh lemon juice
1 tsp. of white wine vinegar
1/4 tsp. of Dijon mustard
1/2 tsp. of salt, plus more to taste (add chopped Rosemary)
3/4 cup of Harvest Moon Olive oil, divided
-- Preparation Method --
Combine egg yolk, lemon juice, vinegar, mustard and salt in a medium bowl. Whisk until blended and bright yellow (about 30 seconds). Using 1/4 tsp. measure and whisking constantly, add 1/4 cup of Harvest Moon olive oil to yolk mixture, a few drops at a time (about 4 minutes). Gradually add remaining 1/2 cup of olive oil in a very slow, thin stream. Whisk constantly, until mayonnaise is thick (about 8 minutes). It will be lighter in color at this point. Cover and chill. Can be made up to two days ahead, keep chilled.