1 large whole Egg, room temperature
Salt to taste
1/4 cup vegetable Oil (or cottonseed oil)
1/2 cup extra-virgin Olive Oil
Juice of one Lemon

Method:


Combine egg and salt with a large whisk, mixing until foamy and pale.
Whisking constantly, add the oils a few drops at a time, and then in a steady stream as the mixture emulsifies.
Add lemon juice; blend briefly.
Add additional salt and lemon juice to taste.
Store, tightly covered, in the refrigerator for up to 7 days. You could use the food processer at the lowest speed.