Homemade Mayonnaise

• 1 large egg yolk
• 1/2 tsp salt
• 1 tsp Filipino coconut vinegar, or white distilled vinegar
• 2 tsp fresh calamansi juice, or lemon juice
• 3/4 cup Annato Oil, or regular vegetable oil

Combine the yolk, salt, vinegar, and juice in a KitchenAid mixing bowl. Using the whisk attachment, whisk until light and frothy. Continuing to whisk, drizzle in a few drops of the oil. Drizzle in a few more drops and continue to whisk vigorously until the mixture thickens a bit, 2-3 minutes.

Gradually add the remaining oil in a slow, thin stream, whisking constantly, until the mixture is formed, about 3-5 minutes more. Cover and store in an airtight container up to 1 week.

Makes about 1 cup.