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1. Combine egg yolk, salt, mustard, and 1 teaspoon vinegar or lemon juice in a metal bowl and beat with a wire whisk until thickened.
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2. Then, drop by drop, add oil, beating constantly, and making certain that each drop is absorbed, until 1/3, or perhaps ½, of the oil is emulsified with egg yolk.
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3. Then add remaining oil in a steady stream, beating steadily.
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4. Add remaining vinegar or lemon juice and beat well until light-colored and smooth.
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5. Refrigerate until ready to use.
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